The Northumberland larder is one of the best in the country.

1 Crane Row pork fillet
8 leaves of sage
3 redskinned potatoes
2 baby leeks
6 cubes of black pudding
4 baby carrots
2 baby turnips
2 Bramley apples
8 green beans
200ml vegetable or chicken stock
Chopped parsley and some leaves for garnish

Method

For the sage mash, peel potatoes and cut them in half, boil and mash, chop the sage finely and add to mash with a little butter and seasoning.

Peel the apples and chop roughly, sweat them down a little and add seasoning and a little vegetable or chicken stock and simmer until well cooked, put in a food processor and blitz until smooth.

Cut the baby leeks into around 2-inches long, remove outer leaves and wash, peel baby carrots leaving a little of the top on. With the baby turnips cut in half and remove a little top and wash. Cook the turnips in a little sugar and boiling water as they can be quite bitter.

Cut the beans in half. In a big pan of boiling water cook the veg, each at a time, until just cooked and then refresh in ice water.

In a pan roast off the veg in butter and chopped parsley. Trim the excess fat off the pork loin and seal off and cook to your liking.

Pan fry the black pudding gently and warm in the oven.