Georgina Hayden a tasty slow roasted pork in cider with mustard, fennel and leeks, and a apple and watercress salad on Saturday Kitchen.

The ingredients for the pork are: 2 tsp fennel seeds, 1 orange, zest only, 1 garlic bulb, crushed, olive oil, 2.2kg good quality rolled pork shoulder, skin on, finely scored, 3 leeks, trimmed and sliced, 2 fennel bulbs, trimmed and cut into wedges, 2 bay leaves, 200ml dry cider, 1 tbsp English mustard, 150ml chicken stock, splash cider vinegar and soft rolls, buttered, to serve (optional).

For the fennel, apple and watercress salad: 2 tbsp apple cider vinegar, ½ tsp English mustard, 1–2 tsp honey, to taste, 4 tbsp extra virgin olive oil, 2 apples, cored and cut into thin wedges, 1 fennel bulb, trimmed, 80g watercress, few sprigs fresh flatleaf parsley, chopped, sea salt and freshly ground black pepper.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious Mediterranean vegan food available from Amazon now.