Smoked cheddar topped pork

Method

• Step 1

  Peel and chop the potatoes into 2-3cm dice. Put them in a pan, cover with cold water and add a good pinch of salt. Put them on the hob to heat. Once boiling, they'll take approx. 10-12 mins to cook until soft. Drain once cooked.

• Step 2

  Peel the carrots and chop at an angle into 2-3cm pieces. Put the carrots in another pan, one with a lid. Add the bouillon and enough water to just cover the carrots. Bring to a low boil, cover and leave to simmer for approx. 15-20 mins, depending how large you've chopped them. Keep an eye on the pan and stir now and then.

• Step 3

  Put your grill on a medium-high heat. Into a small saucepan, peel and coarsely grate the apples, discarding the cores. Add ¼ of the butter, the sugar and 2 tbsp water. Gently heat the apples until they collapse into a rough sauce. Add a little more water if the sauce starts to look too dry.

• Step 4

  Meanwhile, lay a piece of foil on your grill tray. Rub the pork with a little oil and season. Lay the pork on the foil. Grill for 2 mins. Coarsely grate the smoked Cheddar while they grill.

• Step 5

  Turn the pork over. Grill for a further 1-2 mins or so, until cooked through. Spoon the apple sauce over each pork steak, then top with the smoked Cheddar. Grill until the smoked Cheddar is golden and melted.

• Step 6

  Mash the cooked and drained potatoes with the mustard, some salt and pepper and remaining butter (you could add a splash of milk too).

• Step 7

  Check the carrots are tender (drain off any excess liquid). Serve the pork with the potato mash and carrots, drizzling any juices from the grill pan over the pork.