I love this time of year, when all the orchard fruits come into their own. I used to be big on apple scrumping as a child and a pudding of baked or poached fruit gives me a real nostalgic rush. It might not have been a great summer for the beach, but the warm, wet August has meant an abundance of fruit on the trees and in the hedgerows this year. There is something so satisfying about getting up early, going out in the fresh air and collecting the makings of a fantastic lunch.

COMPOTE OF PORK AND APPLE
Serves 4

The technique that is used in this recipe is called sous-vide and is ideal for lean cuts of meat such as tenderloin. It sets the meat and Parma ham so they are easy to cut when cooked, and it makes a stunning dish. I like to top it off with some really good creamy mashed potato and a sprig of thyme.

1 large pork tenderloin, about 500g, trimmed of all fat and sinew
125g Parma ham
4 tbsp olive oil
1 savoy cabbage, finely sliced
Half a medium onion, finely sliced
250g Bramley apples, peeled and finely chopped
250ml cider
3-4 juniper berries
6 coriander seeds
2 bay leaves
Sprig of thyme
Freshly ground pepper
50g butter

1 Place a large piece of clingfilm on a chopping board. Place the Parma ham slices side by side on top of it, then place the tenderloin at the bottom edge of the slices. Carefully roll the Parma ham around the pork like a swiss roll. Wrap the clingfilm around the whole thing and twist the ends to secure firmly. Place in the fridge and chill for 30-40 minutes.
2 Bring a large pan of water to the boil and put in the wrapped tenderloin. Lower the heat and poach for 10 minutes. With a pair of tongs remove the tenderloin from the water and allow to cool, then chill for half an hour or until firm.
3 Heat 2 tbsp oil in a medium pan. Add the cabbage and onion and cook for a few minutes until soft. Add apples, cider, juniper berries, coriander seeds, bay leaves and thyme, then simmer for 15 minutes until soft but still with bite.
4 Heat the remaining oil in a large frying pan. Unwrap the tenderloin from the clingfilm and fry on all sides until the ham is crisp. Remove from the heat to rest.
5 Add the butter to the cabbage and apple mixture and season well. Divide between four serving dishes. Carve the pork into medallions and arrange on top.
6 Top with a generous portion of mash and a sprig of thyme.

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