Pork with cabbage, Silesian dumpling and apple

Begin by cooking the pork cheeks. Place a large saucepan over a medium heat with a little vegetable oil. Season the cheeks and add to the pan, cooking until browned all over, then set aside. Cook the vegetables and garlic, cooking until browned, then add the wine. Reduce by half, then add the cheeks, herbs and chicken stock. Bring to the boil, then cover and leave to simmer for 3 hours or until tender. If they finish cooking before you’ve prepared all the other elements of the dish, they can be drained and reheated before serving

Preheat an oven to 180°C/gas mark 4. For the sauce, place the pork bones on one tray, the mushrooms on another and the onions on a third. Drizzle each with oil, transfer to the oven and cook for 30 minutes or until all three are golden brown (the onions and mushrooms will be ready before the bones, so keep checking to ensure they don’t burn). Leave the oven on

Meanwhile, pour the chicken stock and double cream into a pan and bring to the boil. Add the reduced wine along with the caramelised bones, mushrooms and onions, then bring back to the boil, skim and simmer for 45 minutes

While the sauce is simmering, prepare the apple purée. Quarter and core the apples, then place on a tray and bake in the oven until the skin turns dark brown (about 30–40 minutes). Once cooked, transfer the apple pieces to a blender and blitz with the apple juice, salt and spices. Pass through a fine sieve into a small pan and store in the fridge until ready to reheat later

Strain the sauce through a fine sieve into a clean pan. Add the veal stock and sage leaves then bring back to the boil. Leave to reduce for 5 minutes, then add the cider vinegar. Adjust the colour with gravy browning and arrowroot if needed (it should be light brown) and taste for seasoning. Set aside to reheat later

For the cabbage, bring a pan of salted water to the boil. Blanch the cabbage leaves then refresh in iced water. Meanwhile, heat a dash of oil in a pan and sweat the shallot, carrot, garlic, sausage, bay leaves and thyme until soft with the salt. Drain the sauerkraut and add to the pan, the pour in the chicken stock and add the butter and salt. Reduce until the mixture emulsifies and all the vegetables are tender, then leave to cool (discard the bay leaf)

Tightly wrap 35g of the buttered cabbage mix in each leaf to form a sphere, then wrap these tightly in cling film. Place in the fridge to steam later

For the dumpling, peel the potatoes then boil in salted water until tender. Drain and leave to steam for a minute or two, then pass through a potato ricer. Leave to cool, then weigh the potato flesh. Work out a quarter of this weight then add this amount of potato flour. Mix to form a dough (but do not overwork), then season. Weigh into 40g portions and roll into smooth balls, then use your finger to make an indentation in the middle. Set aside to cook later

Mix all the ingredients for the barbecue seasoning together and set aside

For the gastric, place the shallots and vinegar in a pan and reduce until syrupy. Add the ruby port, lightly season and leave to reduce to a glaze while you cook the loins

For the loins, place an ovenproof frying pan with a little oil over a medium heat. Season the loins then add them to the pan fat-side down and cook until golden and the fat has rendered. Seal all over, then add the herbs and garlic and transfer to the oven for 10 minutes, or until the internal temperature reads 58°C

Remove the loins from the oven and set aside to rest. In the same pan, add the ciabatta pieces with the garlic and thyme and cook until crisp and golden. Set aside to drain on kitchen paper

Bring a pan of salted water to the boil with a steamer over the top. Gently reheat the pork sauce and the apple purée

Place the potato dumplings in the boiling water and cook for 3 minutes, then drain and add to the pork sauce so they absorb the flavour. Steam the cabbage balls in clingfilm for 5 minutes

To plate, drain the pork cheeks and dust with the barbecue seasoning. Trim the loin into 4 equal portions and place on plates. Put the cabbage ball, dumpling and pork cheek alongside, then the apple purée to the side to create a little cluster of different elements. Spoon pork sauce over the cheek and dumpling, then top with the gastric. Finish with pea tendrils, the croutons, a sprinkling of barbecue seasoning and finely chopped parsley