Balsamic-Glazed Pork, Celeriac Mash and Sticky Onions

Ingredients:

4 tbsp balsamic vinegar

400g celeriac

25g honey

1 tbsp dijon mustard

1 tsp nutmeg

1 brown onion

2 free-range pork loins

1 handful of fresh rosemary

1 beef stock cube (use half)

180g tenderstem broccoli

80g almond yoghurt

Method:

1. Preheat the oven to 240C/ fan 220C / gas mark 9 and boil a kettle. Dissolve the stock cube in a jug with 150ml boiling water. Peel the celeriac, place in a saucepan and cover with lightly salted boiling water. Simmer for 15 mins until softened, then drain, add the yoghurt and nutmeg and mash. Season with sea salt to taste.

2. Place the broccoli on a lined baking tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Bake for 10 mins until turning golden.

3. Meanwhile, finely chop or crush the garlic. Finely slice the onion. In a bowl mix the honey, balsamic vinegar and mustard. Heat a medium saucepan with 1 tbsp oil on a medium heat. Add the onions, garlic and half of the balsamic mix. Cook for 10-12 mins until soft and sticky.

4. Remove the rosemary leaves from their stalks and finely chop. Add the stock and the chopped rosemary to the remaining balsamic mix and stir well. Heat a frying pan with 1 tsp oil on a medium-high heat and fry the pork loin for 5 mins each side, Adding the balsamic mix for the final 2 mins. When the pork is cooked through, remove from the pan to rest.

5. Continue cooking the sauce for 3-4 mins, until it thickens slightly into a sauce. Serve the pork alongside the onions, broccoli and mash. Drizzle with a generous helping of sauce.