Serves 2

Prep time: 20 mins | Cooking time: 40 mins

Ingredients

½ butternut pumpkin ends trimmed, seeded
1 tbs fennel seeds
⅓ cup (80ml) olive oil
2 pork chops
1 tbs ground coriander
2 apples, peeled, cored, quartered
50g butter
2 tbs caster sugar
50ml brandy
70ml vegetable stock
1 bunch broccolini or baby broccoli, trimmed
½ tsp thinly sliced red chilli (optional)

Method

1. Pre-heat oven to 200°C. Line a baking tray with foil. Place pumpkin on the lined tray. Season. Sprinkle with fennel seeds. Drizzle with 1 tbs oil. Roast for 30 mins or until tender.

2. Meanwhile, place the pork on a plate. Drizzle with 1 tbs oil. Season. Sprinkle with the ground coriander and turn to coat. Heat 1 tbs oil in a large ovenproof frying pan over medium-high heat. Add the pork and cook for 2-3 mins each side. Add the apple and 1 tsp (5g) butter. Roast for 10-15 mins or until the pork is just cooked through and the apples are tender.

3. Add the sugar, brandy, 50ml stock and the remaining butter to the pork mixture in the pan. Stir to combine. Bring to the boil over high heat.

4. Heat 1 tbs oil in a frying pan over medium heat. Add the broccolini or baby broccoli. Season. Cook for 3-5 mins or until just tender. Add the chilli, if using, and remaining stock. Remove from heat.

To serve

Divide the pumpkin, broccolini or baby broccoli and pork among serving plates. Top with apple and drizzle with sauce from the pan. Season with salt.