Ingredients

• 5 Granny Smith apples
• peeled
• quartered and cored
• 1 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 fresh eel
• head
• skins and guts removed and cut into steaks
• 300ml/10fl oz dry cider
• 1 small carrot
• peeled and diced
• 1 celery stick
• diced
• 1 apple
• diced
• 1 small bunch of fresh flatleaf parsley
• chopped
• 4 tbsp butter
• 1 lemon
• juice only
• 1 tbsp butter
• 2 tbsp olive oil
• 2 pork loin steaks
• 6 cavolo nero leaves
• stalks removed and chopped into small pieces
• salt

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• For the burnt apple sauce
• bake the apples for 25–30 minutes until slightly charred and soft. Blitz in a blender with the honey and vinegar and then strain through a sieve. Set aside.
• Reduce the temperature of the oven to 200C/180C Fan/Gas 6.
• For the eel
• heat the oil in a casserole dish and fry the eel for 5 minutes. Add the cider to the casserole
• bring to the boil
• cover and transfer to the oven for 30 minutes.
• Remove from the oven and take the eel out of the dish using a slotted spoon. Leave the oven on. Place the casserole over a medium heat and add the carrot
• celery
• apple and parsley. Bring to the boil
• add the butter and the lemon juice and cook for 8–10 minutes
• or until the vegetables are tender. Place the eel back in the dish.
• Meanwhile
• for the pork loin
• heat the butter and 1 tablespoon of oil in a frying pan. Seal the pork loins for 2–3 minutes on each side and cook in the oven for 15–20 minutes
• or until cooked through. Leave to rest for 5 minutes.
• Place the calvo nero on a baking tray and drizzle with the remaining olive oil and season with salt. Cook for 5 minutes
• or until crispy.
• Place the pork loins on warmed plates with the burnt apple sauce and eel mixture. Garnish with the kale and serve.