Put a large saucepan of water with a pinch of salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel!) and pop them in the pan. Once boiling, lower the heat to medium and cook until the potato is soft, 15-20 mins.

Meanwhile, roughly chop the parsley. Remove the root from the spring onion and thinly slice. Grate the cheddar cheese.

Heat a splash of oil in a frying pan over medium-high heat. Season the pork with salt and pepper. Lay the pork in the pan and brown for 2 mins on each side, then lower the heat to medium and cook for another 8 mins. Turn every 2 mins. TIP: The pork is cooked when it is no longer pink in the middle. When the pork is cooked, remove from the pan and wrap in foil to rest and keep warm.

When the potato is almost ready, add the cavolo nero to the same saucepan and cook until tender, 5 mins. Drain the potato and cavolo nero in a colander and leave for a couple of minutes, then return to the pan off the heat. Mash with a potato masher and stir in the grated cheese, spring onion and a knob of butter (if you have some). Mix well and season with more salt and pepper if required. Keep warm with the lid on.

Once the pork is resting, add the water (see ingredients for amount) and the stock powder to the now empty frying pan. Bring to the boil and stir to dissolve the stock powder. Stir in the apple and sage jelly to dissolve and add the parsley, then remove from the heat.

Spoon the cavolo nero champ onto your plates. Slice the pork thinly and arrange on top. Pour any pork juices from the foil parcel into the glaze, reheat thoroughly, then spoon on top of the pork and around the plate. Enjoy!