Pork with Honey Roasted Carrots and Cabbage

Ingredients:

2 tbsp balsamic vinegar

300g savoy cabbage

200g chantenay carrots

1 garlic clove

25g honey

1 tsp nigella seeds

1 red onion

2 free-range pork loins

300g baby white potatoes

1 handful of fresh thyme

Method:

1. Preheat the oven to 200C / fan 180C / gas mark 6. Cut the carrots into quarters lengthways. Leaving the skins on, cut the potatoes into 1cm cubes. Remove the thyme leaves from their stalks.

2. Place the carrots on one side of a large baking tray. Drizzle with 1 tsp oil and 1 tbsp honey; sprinkle over the nigella seeds and a pinch of sea salt. On the other side of the baking tray, place the potatoes; drizzle with 1 tsp oil and sprinkle over the thyme leaves. Place the vegetables in the oven for 20-25 mins, turning halfway through cooking.

3. Meanwhile, finely chop or crush the garlic. Finely slice the onion. Trim the cabbage and finely slice.

4. Season the pork with sea salt and black pepper. Heat a frying pan with 1 tsp oil on a medium-high heat. Fry the loin for 5 mins on each side. Add the onions to the pan and cook for a further 5 mins, stirring frequently. When the pork is cooked through, remove from the pan and rest. Add the vinegar to the onions and cook for a further 3-4 mins.

5. While the onions are cooking, heat a medium pan with 1 tsp oil on a medium heat. Cook the garlic for 1 min, then add the cabbage and a pinch of sea salt. Fry for 1 min, then add 2-3 tbsp water and cook until softened, about 5 mins.

6. Serve the pork with the carrots, potatoes and cabbage. Spoon the balsamic onions over the pork.