Pork fillets in Calvados with apple rings

Method

1. Pour 150ml of boiling water over the stock cube and stir until dissolved. Mix in the soy sauce, 2 tbsp of the olive oil and sage. Cool.

2. Pour the sage mixture over the pork fillets, cover and marinate in the fridge for 3-4 hours.

3. Preheat the oven to 220°C/gas 7. Heat the remaining olive oil in a medium, heavy-based frying pan. Fry the pork fillets (reserving the marinade) until browned on both sides. Transfer the pork fillets to a roasting tray and roast for 15 minutes. Remove and let the meat rest for 10 minutes before slicing and returning to the frying pan.

4. Gently heat the Calvados. Set the Calvados alight and pour over the pork. Add half the reserved marinade, the double cream and crème fraiche. Cook gently, stirring now and then, until the pork is heated through.

5. Meanwhile, heat the butter in a small frying pan. Fry the apple slices until golden-brown.

6. Serve the pork with the Calvados sauce and fried apple rings, accompanied by new potatoes, baby spinach and garnished with avocado.