Simon Rimmer served up pork loin with cider mustard and cavolo nero (black cabbage) on Sunday Brunch.

The ingredients are: 2 x 200g fully trimmed pork tenderloin, 50g oil, 75g butter, 50g fennel seeds, 15g salt, 10g fenugreek, 1 sliced onion, clove garlic, 50g grain mustard, 125ml cider, 225ml cream and 200g shredded, blanched cavolo nero.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.