ONE WEEK CHALLENGE: DAY ONE

I'm not going to lie - as I sit here writing out this recipe, the smell of juicy pork and apple slaw dressing has filled the living room and I am salivating to the point of needing a bib.

Considering this is day one of our challenge and we've just taken off from the starting line, things are looking promising and I am quietly confident that not only is this challenge going to be achievable, it's also going to be very, very delicious.

Now, I must remember not to be a greedy guts and have more than I need for dinner as this challenge includes feeding myself and fellow household inhabitant lunch during the week.  Say it with me - I will not be a glutton...

roast pork fillet with cabbage & apple slaw, kipfler potatoes and carrots

  900g free range boneless pork roast

  1 granny smith apple, shredded

  1/4 cabbage, shredded

  4 kipfler potatoes, quartered

  3 carrots, quartered

  1/4 cup walnuts, chopped

  1 handful lemon thyme

  1 handful oregano

  25g butter, cubed

slaw dressing

  2tbsp honey

  2 tbsp red wine vinegar

  4tbsp olive oil

  1tbsp lemon juice

  3tbsp sour cream

  salt and pepper, to taste

Preheat oven to 220 degrees celsius.  Prepare the pork by removing the fat layer and scoring the pork.  Place the butter, thyme and oregano on top of the pork and cover with the outer layer of rind.  Secure together by tying with kitchen string (ensure this is oven safe) and season with salt.

Place the pork in an oven dish on top of a roasting rack with the carrots and potatoes underneath - the fat and butter from the pork will drip underneath and provide a tasty coating for the vegetables.  Place in the oven for 30 minutes before reducing the temperature to 200 degrees celsius and roasting for a further 45 minutes.

To make the slaw, place all dressing ingredients in a glass jug and whisk until well combined.  Add more salt, lemon and vinegar to desired taste.  Core the apple, remove the cheeks and slice thinly.  Arrange the slices on top of each other and slice into batons. Place the cabbage, apple and walnuts in a large bowl and mix together with the dressing.  Refrigerate until serving.

Meanwhile, remove the pork from the oven once cooked and sit in the tray for 10 minutes before removing twine and slicing into portions.  Serve with the warm potatoes and carrots with crackling and slaw on the side.