Jamie Oliver’s Pork & Apple Sauce

Apricot Chicken

Serves 4-6


4 Green Apples, cut in chunks, skin on, stalk removed
1-2 Cups Brown Rice
500ml Chicken Stock
1 Bunch of Dutch Carrots
1 Broccoli, cut into florets
1 Bunch of Silverbeet or Swish Chard
2-3 Pieces of Pork Fillet
2 Tablespoons HM Moroccan Spice Mix
2 Oranges
2 Tablespoons Natural Yoghurt
Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper


    1. Pre heat oven to 200C.
    2. In a small pot on medium high heat, place the apple chunks with a splash of water, place the lid on and cook until apples are soft. Once cooked, blend the apples with a stick blender and set aside.
    3. In a medium pot, combine brown rice and chicken stock on a medium high heat, bring to the boil, turn the heat down and cook the rice until tender. This will take approximately 20-30 minutes.
    4. Coat the pork fillet in HM Moroccan Spice Mix and season with salt and pepper. In a large frying pan, add a small amount of olive oil, heat on a medium high heat until oil is hot. Pan fry the pork until brown all over. Set aside.
    5. In a large baking tray, add dutch carrots, squeeze over the fresh orange juice from the oranges. Place pork into the baking tray and put in the oven and cook for approximately 20 minutes until carrots are tender and pork is cooked through. Leave pork to rest and then slice.
    6. Steam the broccoli and silverbeet/swish chard. You could do this over the pot that is cooking the rice.
    7. In a small bowl place natural greek yoghurt and 4 tablespoons of the apple puree, marble it through.
    8. To serve, place cooked brown rice, slices of pork, steamed broccoli and silverbeet/swish chard, glazed orange carrots and serve the apple/yoghurt sauce on the pork. Enjoy!