Apple sauce

This goes really well with the roast pork. You helped me make this - I peeled the apples and you chopped them up carefully into chunks with a sharpish knife. Aside from the odd moment of wafting the knife about a bit too much, you were brilliant.

You'll need:

a couple of cooking apples (we used up some of the stash from Grandma and Grandad)
a couple of teaspoons of sugar

Peel and core the apples, and chop into chunks. Put into a small pan with a little bit of water and the sugar, and leave to bubble away for 15-20 minutes. The apples will turn mushy - splodge them down in the pan a bit if you like a smoother sauce.

Whatever you do, don't forget about the pan once it's on the hob - if the apples boil dry they're an absolute pain to scrub off...