Pork Belly & Caramelised Apple Sauce

• While the pork is grilling, bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the milk, smoked Cheddar cheese and 1/2 the butter, then mash until smooth. Season to taste. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the potato is cooking, roughly chop sage. Cut apple into small chunks. • Halve any thick stalks of baby broccoli lengthways. Trim the asparagus. Finely chop garlic. Slice lemon into wedges.

• When the pork has 10 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook asparagus, baby broccoli, walnuts and crushed macadamias, tossing, until greens are tender, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. Add a squeeze of lemon, toss to combine and season to taste. Transfer to a bowl and cover to keep warm.

• Wipe out the frying pan, then return to medium-high heat with the remaining butter and a drizzle of olive oil. Cook apple and sage, tossing occasionally, until browned, 4-6 minutes. • Add onion chutney, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.