Forgot the Apple sauce.

Served home-made apple sauce with the Roast Pork.

Take 1lb Bramley apples.
Peel/core/chop - put in pan.
Add knob of butter (up to 1oz) and up to 2oz sugar, depending on sweetness of tooth.
Cover with lid and cook over gentle heat until lovely and soft and mushy.

Must admit I add a 'few' drops ( a good tablespoon - or two) of Apfel apple liqueur or Pear liqueur to pan for than extra zing or 'frisson' whilst cooking.
Do not drink same myself. Have large glass of white sparkly wine from Booths to counteract heat from stove.
Well, that's my excuse.