Recipes: Take comfort!

As we head into autumn, try one of these delicious and filling recipes

Pork schnitzel with coleslaw

Sage and garlic pack a punch in this dish. Serves 4 Per serving: 622 cals, 32g protein, 32g fat (5g saturates), 49g carbs (21g total sugars), 7g fibre 4 pork loin steaks, thin-cut, fat trimmed 50g plain flour 2 medium eggs, beaten 100g fresh white breadcrumbs 2tsp garlic granules 3tbsp finely chopped sage 75ml sunflower oil 1 lemon, cut into wedges

FOR THE COLESLAW

50ml cider vinegar, or white wine vinegar 50g honey 50g yellow American mustard 50g mayonnaise ½ red cabbage, cored and finely sliced 2 carrots, coarsely grated 1 small fennel bulb, cored and finely sliced 1 apple (skin on), coarsely grated

1 Put one pork steak at a time on to a board and cover with cling film. Carefully flatten to 0.5cm (¼in) thickness by hitting with a rolling pin. Peel off cling film and pat pork dry with kitchen paper.

2 Put flour, egg and breadcrumbs into three separate shallow bowls. Mix the garlic granules and sage into the breadcrumbs. Coat each pork steak in flour, tapping off the excess, then dip into beaten egg, followed by the breadcrumbs.

3 Heat the oil in a nonstick frying pan and fry pork for 5-8 mins, turning once, until golden and cooked through. Meanwhile, in a bowl, whisk together vinegar, honey, mustard and mayonnaise. Add remaining coleslaw ingredients and stir to coat. Serve schnitzel with coleslaw and lemon wedges.