1) Cut squash , leave skin on, season and roast in a hot oven

2) Cut the pork fillet lengthways into 4 even sized pieces.

3) Wrap each one tightly in cling film

4) Place into boiling water , turn heat down and cook for 5-6 minutes

5) Trim the potato and place in a small dish with chicken stock, brush with butter and braise for 20 minutes.

6) Peel asparagus, trim and blanch in boiling water for 2 minutes, plunge into cold water

7) Remove the skin from the sausage and cut the sausage into 6 small pieces, roll up to form neat meat balls

8) Dust the liver in seasoned flour

9) Remove the squash from the skin and push through a fine sieve, season with salt and pepper

10) Reduce 60ml apple juice by half and thicken

11) Remove cooked potato from the oven

12) Unwrap pork retaining any juices

13) Caramelise cooked pork in hot olive oil and butter, fry meat ball until golden brown on each side

14) Flash fry liver

15) Place all components onto a clean tray and reheat in a hot oven

16) Assemble the medley of pork with the garnish onto hot plate and serve