Matt Tebbutt served up a tasty liquorice roast pork with roasted fennel seed and cumin sprouts on Saturday Kitchen.

The ingredients for the pork : 1kg pork loin, skin scored, 1 tbsp salt, 1 heaped tsp liquorice root powder, 2 tbsp olive oil, plus extra for the sauce and 1 lemon, juice only.

For the roasted sprouts: 400g sprouts, trimmed and halved, 2 tbsp olive oil, 1 garlic clove, peeled and smashed, ½ tbsp cumin seeds, 1 tbsp fennel seeds, salt and freshly ground black pepper.

For the apple purée: 2 Bramley apples, cut into chunks, 2 tbsp olive oil, 25g unsalted butter, pinch salt, pinch sugar, salt and freshly ground black pepper.

To serve: 1–2 tbsp pernod, 250ml chicken stock, 25g unsalted butter and 2 tbsp finely chopped fresh coriander.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.