Pork chops with cinnamon apples
In a small bowl, combine 1 tsp dried sage, ½ tsp salt and ½ tsp black pepper. Massage into 4 boneless centre-cut pork chops. Heat 1 tbsp olive oil in a large nonstick pan over a medium heat. Cook the pork chops for 4-5 minutes per side or until done. Remove to a plate, cover in foil and keep warm. Melt a knob of butter in the same pan over a medium heat. Add 4 sliced Granny Smith apples with 1 tbsp brown sugar, 1 tsp lemon juice and ½ tsp ground cinnamon and a pinch of salt. Cook for 5-6 minutes or until tender, stirring frequently. Serve the apples with the pork.
Cinnamon, banana and pecan porridge
Put 150g rolled oats in a bowl and cover with 480ml water. Add 1 tbsp yoghurt or buttermilk and stir to combine. Sit at room temperature overnight. Place the oats in a sieve and rinse with water. In a pot, bring 240ml water and a pinch of salt to the boil. Add the rinsed oats and ½ tsp cinnamon and simmer on low for 4-5 minutes or until the oats reach your desired consistency, stirring occasionally. Divide between bowls and top with whole milk or cream, chopped bananas, chopped pecans, a drizzle of maple syrup and extra cinnamon, to taste.
Makes 36 squares
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Butter a 23 x 33cm inch baking dish. In a bowl, toss 450g finely chopped pecans with 1 tsp cinnamon and set aside. Unroll 2 x 270g packets of filo pastry on a clean surface and cover loosely with a damp tea towel so it doesn’t dry out. Melt 230g butter. Add two sheets of filo to the buttered pan and brush butter all over the dough. Repeat until you have eight layered sheets. Sprinkle the top with 3 tbsp of the nut mixture. Lay another two sheets on top and brush with butter, then add nuts again. Repeat these layers until you have eight sheets left, adding those two at a time and brushing with butter. Cut into 36 squares and bake for 50 minutes until golden and crisp. Meanwhile, bring 240ml water and 200g sugar to the boil in a small pot until the sugar dissolves. Add 1 tbsp vanilla extract and 8 tbsp honey and simmer for 20 minutes, stirring occasionally. Remove the baklava from the oven and immediately pour the sauce over the entire pan. Allow to cool.
In a saucepan over a medium heat, combine 240ml water with 100g white sugar and ½ tsp ground cinnamon. Simmer for 5-6 minutes until sugar is dissolved, whisking occasionally. Remove from the heat and allow the mixture to cool for 10 minutes. Pour 2l rice milk into a large pitcher and stir in the sugar water. Serve chilled or over ice.
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Butter a regular 12-hole muffin tin. Brush 1 sheet of ready-made thawed puff pastry with melted butter. Sprinkle over 120g brown sugar and coat with a light layer of ground cinnamon, going right to the edges and pat down. Roll up the pastry tightly, working from one of the long sides. Use a sharp knife to cut the roll into 12 even pieces. Place in the prepared muffin tin. Bake for 25-30 minutes until golden. Remove from the oven and allow to cool. Mix a splash of water into 2 tbsp icing sugar until thin but not watery. Once the rolls have cooled slightly, drizzle over the icing.