Warm the squash purée and hold.

Strip the kale leaves from the stems and cut into thin ribbons. Cut apples in half, core and cut into ⅛-inch half moons. Combine the kale, apples, vinegar, olive oil and pecans with a good pinch of salt and black pepper. Taste and adjust seasoning.

Dredge pork cutlets in flour. Heat a knob of butter and a glug of neutral oil in a frying pan. Pan-fry the cutlets until golden brown; flip and fry the other side. Transfer to a plate and cover with foil to keep warm.

Add oregano leaves to the frying pan and fry until crisp and fragrant. Remove from the pan and add to the kale salad. Add apple cider to the pan to deglaze, cooking and reducing the liquid until syrupy.

Divide the warm purée across the plates or serving platter, top with the pork cutlets and then the apple cider sauce. Top the whole thing with the kale apple salad and serve immediately.