Serves 4 25g butter 3 red apples, quartered, cored and thickly sliced 15ml/1tbsp sunflower oil 500g pork fillet, trimmed of fat and sinew 200ml dry cider 45ml/3tbsp Spanish rosemary pure natural honey 2tbsp wholegrain mustard 200ml double cream Salt and freshly ground black pepper
Melt the butter in a large frying pan and fry the apple slices for 3-4 minutes until golden on both sides. Transfer to plate and set aside. Cut the pork into 1cm slices. Heat sunflower oil in the same frying pan. Add the pork and cook over a medium-high heat for five minutes until lightly browned, turning once. Pour cider into the pan, bring to the boil and simmer for 4-5 minutes until reduced by half. Mix the honey, mustard and cream in a jug and pour over the pork. Bring to the boil, stirring all the time. Return apples to the pan. Simmer for 2-3 minutes, stirring regularly until the sauce is slightly reduced and coats the back of a spoon. Season to taste. Recipe from Rowse Honey, based in Wallingford, Oxfordshire