Tom Kerridge pork medallions with mashed potatoes, peas, roasted apple and a calvados, honey, cider and mustard sauce on this morning.

The ingredients are: 360g pork tenderloin, cut into 6 x 60g even sized pieces, 50g plain flour, Salt and pepper , 1 tbsp olive oil and 30g butter.

For the apple and mustard sauce: 1 Granny Smith apple, peeled and quartered , 1 tbsp runny honey, 1 tbsp olive oil , 2 banana shallots, finely diced, 30ml Calvados, 100ml dry cider , 100ml chicken stock, 6 sprigs thyme , 1 tsp wholegrain mustard , 1 tsp Dijon mustard , 100ml double cream , Salt and freshly ground black pepper.

For the mashed potato: 400g Maris Piper potatoes, peeled and cut into 3-5cm pieces, Salt , 30g butter, 150ml single cream and 150g steamed green beans, to serve.

See recipes by Tom in his book titled: Tom Kerridge Cooks Britain available from Amazon now.