Put a large saucepan of water with 1/2 tsp salt on to boil for the potato. Chop the potato into 2cm chunks (no need to peel!) and pop them in the pan. Boil until the potato is soft, 15-20 mins.

Meanwhile, roughly chop the parsley (stalks and all). Trim the spring onion then slice thinly. 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. IMPORTANT: 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, push it down to submerge in the water, bring back to the boil and cook until tender, 5 mins. Drain the potato and cavolo nero in a colander and leave for 2 mins, then return to the pan off the heat. Mash with a potato masher and stir in the cheese, spring onion and a knob of butter (if you have some). Mix well, season with more salt and pepper if required. Keep warm with the lid on.

When the pork is out of the pan, add the water (see ingredients for amount) and the stock powder. Bring to the boil and stir to dissolve the stock. Mix in the apple and sage jelly and parsley. Stir well to dissolve the jelly, 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!