Pork, Kale and Apple Fry

Trimmed of visible fat, pork loin is rich in protein, naturally low in sodium and a good source of the essential minerals selenium and phosphorous. Hands-on time 25min. Cooking time about

30min. Serves 4

1tsp fennel seeds 400g (14oz) pork fillet, cut into finger-sized strips 1tsp ground cinnamon 1tsp ground ginger 2tbsp olive oil 2 red onions 2 cox apples 200g (7oz) prepared kale (woody stalks removed and roughly chopped) 2tbsp apple cider vinegar 50g (2oz) blanched hazelnuts, roughly chopped

1 Grind the fennel seeds in a pestle and mortar and empty into a medium bowl. Add the pork, cinnamon, ginger, 1tbsp oil and some seasoning. Mix and set aside.

2 Next, halve the onions, peel off the skin and cut each half into 4 wedges, slicing through the root to keep the wedges intact. Leaving the skin on, halve and core the apples, and slice into rough 5mm(¼in) thick slices.

3 Heat the remaining oil in a large wok or frying pan over high heat until the oil is smoking. Add spiced pork and the onions; stir-fry until the pork has coloured and cooked through, about 5-10min. Empty on to a plate. Next, add the apples to the wok/frying pan and cook until they have some colour and are beginning to soften. Lift on to the pork plate.

4 Add a splash of water to the pan and stir-fry the kale until just tender, about 8-10min, adding more water as needed. Return pork, onions and apples to the pan together with the vinegar and hazelnuts. Toss through to heat, check the seasoning and serve with brown rice, if you like.

PER SERVING (without rice) 358cals, 27g protein, 21g fat (4g saturates), 13g carbs (11g total sugars), 5g fibre