This really is a whole meal made in one go! Steamed food, needn’t be boring or tasteless and this meal uses classic English flavours, whist maximising the nutritional values.

Firstly make the stuffing, by frying the onion and apple in a splash of oil, for a few minutes until the onion is translucent. Then add the chestnut and sage, stir well, season and take off the heat, transfer to a bowl and mix the egg in well.

Lay each pork escalope on a board and season. Then spread approximately a tablespoon of stuffing mix across the pork, pack it down tight and roll up like a swiss roll, secure with a cocktail stick and place on to the top tray.

Place the potatoes in one basket and the carrots in the other. Then place the potatoes in the steamer and switch on, then set the timer to 20 minutes. When there is 14 minutes left on the timer add the pork, then when there is 10 minutes left add the carrots and finally, add the sugar snap peas and asparagus with 5 minutes left.

While the meal is cooking pour the cider and stock into a saucepan, bring to the boil and turn down to a simmer, then add the seasoning, redcurrant jelly and reduce by half. Finally whisk in the corn flour mix, check the seasoning and add any juices from the pork too.

When the timer goes off, serve one pork parcel, sliced, per person with the potatoes and vegetables, and the sauce poured over the meat.