A boneless pork loin joint (1½ kilograms)

A small cup of country cider

The juice of a freshly squeezed lemon

2 tablespoons of oil

4 crushed garlic cloves

2 teaspoons of finely chopped fresh rosemary

2 teaspoons of finely grated ginger

A large pinch of salt

1 cup of water

A small glass of dry white wine

To prepare the marinade mix together the cider, lemon and oil then add the crushed garlic, the chopped rosemary, the grated ginger and the salt. Mix together well and place the pork in a bowl and rub some marinade into the meat. Pour the remaining marinade over the pork, cover and leave to stand for half an hour.

Roast

Remove the pork from the marinade and keep the liquid. Place the pork in a roasting tin and pour over the glass of white wine. Roast in a hot oven (260°C) for 20 minutes.

Reduce the heat to 180°C and roast for a further 30 - 40 minutes basting the meat with the cider mixture.

Glaze

When the meat is cooked remove it from the oven and leave it to stand while you prepare the glaze. Place the roasting tin on a medium heat and mix the water with the caramelised ingredients and cider sauce. Keep stirring the mixture until it reduces to a consistency that suits your taste.

Serve

Slice the roast pork into steaks and pour the glaze over the top. Serve immediately with new potatoes cooked in their skin and fresh cooked vegetables.

4 chump chops

1 kilogram of Desiree potatoes

8 teaspoons of mushroom ketchup

2 tablespoons of vegetable oil

1 desert spoon of coarse grain Dijon mustard

A knob of butter

Fresh black pepper

Fresh sea salt

Heat a large grill pan and place the chops on the hot surface. Put a teaspoon of mushroom ketchup on each chop and season with fresh ground black pepper and sea salt.

After 5 - 10 minutes turn the chops over and repeat the process for the second side.

Potatoes

Peel and cut the Desiree potatoes and boil with a little sea salt to taste. When the potatoes are cooked but not mushy mash them as you would normally do to make mashed potato. Add the knob of butter and the coarse grain mustard to the mix and blend well.

Serve

Serve the chops piping hot alongside the mashed potatoes and a helping of seasonal vegetables.