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Roast Pork Fillet with Caramelised Apples

Roast Pork Fillet with Caramelised Apples

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The delicious roast pork fillet with caramelised apples served at the Diggers Club and Organic Gardener Magazine Readers Lunch.


  • Pork fillets
  • Salt
  • Fennel seeds
  • Red Apples x 20
  • Sugar
  • Thyme


Toast off fennels seeds in fry pan till toasted and fragrant. Grind up in mortar and pestle.

Dry skin of pork with paper towel, score 1cm wide splits into the pork rind.

Rub skin all over with fennel and salt

Roast in hot oven (250°) for 20mins then turn down to 180°. Cook 45mins per kg approx.

Peel and core apples, cut into quarters

Put sugar in saucepan with a little water to wet

Boil not stirring till nice golden brown.

Take off stove and add apples, stir till coated and leave to sit 20mins.