Preheat the oven to the highest temperature/  

Heat a large flat ovenproof griddle pan until hot, drizzle in half the olive oil and pop the pork chips and sausages onto it.  Cook for 3 – 4 minutes, without moving the meat around.  Season the meat, then flip each piece over and cook in the oven for 10 minutes.  

Cut each apple in half then cut each half into four wedges.  In a non-stick frying pan, melt the butter over a medium heat and sprinkle over the sugar and cinnamon.  Add a splash of wat3r – about 1 tablespoon – stir everything together and heat until the sugar has dissolved.  When it is bubbling add the apple and cook gently for 5 minutes.  IF the sauce thickens add a splash of water.  

Make the dressing.  Put the pomegranate molasses, vinegar, oil and garlic in a bowl. Season and whisk together.  

Remove the seeds from the pomegranates, cut each one in half around the equator and place cut side down in a bowl.  Bang the outside with a wooden spoon to extract the seeds.  

Take the griddle pan out of the oven and place back on the hob over a medium heat.  Tear the bread into large pieces and drop into the pan.  Fry in the pork fat until crisp and like croutons.  

Add the dandelion leaves or rocket to the same pan and cook for about 1 minute until they’ve wilted.  Crumble over the cheese, then spoon over the apples.  Drizzle over the dressing, scatter over the pomegranate seeds and serve.