Roasted Pork

Prep: Wash and dry all produce. Core and dice the apple into 1/2-inch cubes. Peel (if desired) and cut the potatoes into 1/2-inch cubes. Combine the potatoes and cauliflower with a pinch of salt in a large pot. Add enough water to cover the veggies. Bring to a boil over high heat, until the veggies are fork-tender, 12-15 min.

Prep the snap peas: Meanwhile, toss the snap peas with a drizzle of oil on a baking sheet. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden and roasted, 12-14 min.

Cook the pork: Meanwhile, season the pork with salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil, then the pork. Pan-fry until cooked through, 4-7 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Transfer to a plate.

Cook the apples: Heat the same pan over medium heat. Add 2 tbsp butter (double for 4 people) and melt, swirling the pan occasionally. Cook until the butter becomes foamy, smells nutty and turns dark brown, 2-4 min. (TIP: Keep your eye on it so it doesn't burn.) Add the apples. Cook, stirring often, until the apples are slightly golden and fork-tender, 4-5 min. Stir in the sugar and 1 tbsp water (double for 4 people).

Make the mash: Drain the cauliflower and potatoes and return them to the pot. Using a fork or potato masher, mash them with the remaining butter. Season with salt and pepper.