- 1 fennel bulb
- 1 red apple
- 1 red onion
- 1 lemon
- 4 garlic cloves
- 3 tbsp olive oil
- 4 British free-range pork cutlets (see tip)
- 1 tbsp dijon or wholegrain mustard
- 125ml dry cider
- Fresh flatleaf parsley leaves
- Heat the oven to 180°C/fan160°C/gas 4. Thickly slice the fennel bulb lengthways through the root, then cut the apple, onion and lemon into wedges. Put the sliced fruit and veg in a 3 litre baking dish along with the garlic. Drizzle over 2 tbsp of the olive oil, season and toss to coat, then roast for 30 minutes or until just tender.
- Meanwhile, heat the remaining oil in a large frying pan over a medium-high heat. Season the cutlets and fry for 2 minutes on each side or until golden brown.
- 3. Mix the mustard and cider with a fork in a jug, then pour over the cutlets in the pan. Bubble for 2 minutes or until slightly reduced. Remove the cutlets to the baking dish with the vegetables, pour over the cider sauce, then return to the oven.
- Bake for 5 minutes or until the pork is cooked through and the veg are tender. Chop the parsley, then sprinkle over to serve.
- You can use pork chops too; they’re larger than cutlets, so fry for a few minutes longer before baking.