Pork loin and hasselback potatoes with seared apple and cauliflower salad
The pork should be juicy and flavourful – especially with a little spiced sauce on the side. A seared salad is best served warm to bring out the flavours.
- Preheat the oven to 175C.
- Prepare the potatoes: peel and shape into even sizes. Cut small slits in the top of each one and toss in the oil and salt.
- Score the pork skin well, pat dry and rub generously with salt. Place in a large baking paper-lined roasting dish. Cook for 30 minutes.
- Add the potatoes (arrange the bay leaves around them) and cook for another 20-25 minutes until the pork is golden and the potatoes are tender (test with a skewer – the juices should run just pink).
- Remove from the pan. Cover and rest for 10 minutes before slicing. Keep the potatoes warm.
- For the apple salad: heat the butter, caraway seeds and flavoured salt in a large pan and fry the apple slices and cauliflower for 3-4 minutes until softened and coloured.
- Arrange this on the spinach leaves on a plate and drizzle with lemon oil.
For an easy apple sauce: combine 1 tin plain apple pulp with ½ teaspoon mixed spice and 2 tablespoons each of maple syrup and lemon juice. Simmer this for 2 minutes until syrupy and reduced.