Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 

Core and cut the apple into 8 wedges (no need to peel). Place onto a baking tray, drizzle with oil and season with salt and pepper.

Chop the potatoes into 2cm chunks (peel first if you prefer). 

Chop the prunes into 1cm pieces. Peel and grate the garlic (or use a garlic press). 

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper and stir in the wholegrain mustard (add less if you'd prefer). Cover with a lid to keep warm.

Meanwhile, heat a drizzle of oil and a knob of butter in a large frying pan on medium heat.

When hot, add the cabbage and garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. 

Once cooked, remove the cabbage to a bowl and cover with foil to keep warm. Keep the pan - you'll use it for the pork.

Once the cabbage is cooked, roast the apples on the middle shelf of your oven until golden and softened, 8-10 mins. 

Meanwhile, pop your (now empty) pan back on high heat with a drizzle of oil. Season the pork with salt and pepper. 

Once hot, add the pork steaks. Fry until browned, 1-2 mins on each side.

Once browned, transfer to the baking tray with the apples and roast on the top shelf of your oven until cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Once cooked, remove the pork and apples from the oven. Set aside to allow the pork to rest.

Once the pork is out of the frying pan, pour the water for the jus (see pantry for amount) into the pan. Bring to the boil on high heat.

Stir in the red wine jus paste, prunes and sugar (see pantry for amount), then reduce the heat to medium-high. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Allow the sauce to bubble and thicken, stirring regularly, 2-3 mins

When everything's cooked, add the baked apples to the cabbage and gently stir to combine.

Serve the pork with the mash and cabbage on the side.

Spoon the prune jus over the pork to finish.

Enjoy!