3 spring onions (or 1 small red onion)
2 rashers good-quality streaky bacon
1 tbsp olive oil
2 eating apples, such as Cox’s
Zest of 1 orange or if you have a lemon, use this instead
450g pork mince from outdoor-reared pigs
1-2 tbsp vegetable oil
1. Finely chop the spring onions – don’t bother with the very dark green ends. using scissors, cut the bacon into small pieces.
2. Heat the olive oil in a frying pan, add the spring onions and bacon and fry gently for 5 minutes, until the onion is soft and the bacon is cooked and crisp. put on a plate and leave to cool.
3. Cut the apples in half and scoop out the cores with a teaspoon. Cut each half into small pieces. Put the apple in a big bowl, grate the orange zest over the top, then add the pork mince to the bowl with the cooled spring onions and bacon. Using your hands, mix everything in the bowl together. Divide the mixture into about 8 and shape into slightly squashed rounds. Place on a plate, cover and leave for 20 minutes in the fridge.
4. Turn the oven to 200°C/fan180°C/gas 6. Brush a baking tray with the vegetable oil. Put the patties on the tray and, using oven gloves, put into the oven for 8 minutes, turn the patties and cook for another 8 minutes, until cooked through. Eat with cooked rice or noodles, steamed broccoli and sweet chilli sauce for dipping.