Virtual Big Nibble: Make Loin of pork, creamed cabbage and caramel apples with Matt Gillan

Loin of pork, creamed cabbage, caramel, apples, haxelnut and celery salad

Matt Gillan of Heritage Restaurant in Slaugham, cooks a delicious pork loin dish that's bound to wow your guests.

Read the recipe below and watch Matt cooking in the Heritage garden. Plus, download and print the recipe card for your bookshelf.

For the pork

  • Preheat oven to 180c
  • Heat a frying pan with a little oil. Don’t let the pan get too hot.
  • Sprinkle salt over the fat side of the loin and place fat-side down in the pan.
  • Reduce the heat of the pan, so there is only the slightest of sizzling.
  • Allow the heat to cook out the fat (render).
  • Add the butter and thyme and start to colour the fat until golden all over, then turn over.
  • Place the pan with the pork in the oven, cook for 18 minutes.
  • Remove from the oven, Transfer the pork to a sheet of tin foil, pour the butter over the pork, and wrap up. Leave to rest for 10 minutes. (The resulting liquid can be used as a dressing once plated).
  • Once rested, remove the loin from the bone by slicing along the bone and cut into 2-4 slices.

For the cabbage

  • Cut the cabbage in quarters, lengthways. Remove the core and slice as finely as possible, through the width.
  • Heat a large sauce pan, then add the bacon. Fry the bacon until it starts to colour.
  • Add the chilli and the cabbage, mix well, add the water, put a lid on the pan and reduce to a medium heat.
  • Cook for 8-10 minutes until the cabbage is soft
  • Remove the lid. Turn the heat up and reduce the liquid until the cabbage starts to fry.
  • Pour in the cream and mix well. Turn the heat down again and allow the cream to reduce and thicken.
  • Once it has reached a mayonnaise like consistency, season with salt and add the sage. Mix well.

For the apples

  • Cut the apple in to six, Remove the core and the sharp edges.
  • Put the sugar in to a frying pan and turn on the heat.
  • Allow the sugar to start to melt and then to a light caramel colour, add the butter and gently stir together.
  • Carefully add the apples and mix, Let the sugar melt again, then add roughly a quarter of the water.
  • Put a lid on the pan to steam the apples.
  • Add more water if the liquid becomes too thick before the apples are cooked.
  • When the apples have started to soften, remove the lid and reduce the liquid to a caramel, coating the apples. Remove from the pan straight away.

For the celery

  • Peel the celery and remove the strings.
  • Using the peeler, peel strips of celery, and put in a bowl.
  • Add the lime juice and soy sauce and mix together.
  • Do this no more than 10 minutes ahead of serving.

For the hazelnuts

  • Crush the hazelnuts roughly and put in a bowl.
  • Add the lime zest, oil and a touch of salt. Mix together.

To serve

  • Divide the cabbage between the two plates.
  • Place the pork slices on the cabbage with the celery to the side.
  • Finish by sprinkling the hazelnut mix on top.


Serves 2


1 x 3 bone best end of Pork
(rind removed)
Sunflower oil
50g Butter
3 sprigs Thyme (optional)

Creamed cabbage

1 small Hispi Cabbage (pointed
200g double cream
100g Smoked Bacon (diced)
½ red Chilli (seeds removed
and finely diced)
100mls Water
4 leaves Sage (finely chopped)
Salt (to taste)

Caramel apple

1 Granny Smith Apple
200g Caster Sugar
50g Butter
100mls Water

Celery and hazelnut salad

2 sticks Celery
Juice 1 Lime
30g Soy Sauce
50g roasted and peeled
1 Lime (finely zested)
20g Hazelnut oil
Salt (to taste)

Visit Heritage Restaurant