Name: Pork with cider and apples
Yield: 4
Ingredients: 4 pork neck steaks (about 200gm each; see note); 1 tbsp olive oil; 20 gm butter; 1 onion, cut into wedges; 2 pink lady apples, each cut into 8 wedges; 12 sage leaves; 200 ml apple cider; 1 tbsp crème fraîche; Potato purée; 3 Desiree potatoes (about 450gm), halved; 150 ml milk; 100 gm unsalted butter, coarsely chopped

Pork, cider, apples and crème fraîche: these classic flavours of Normandy work beautifully together.

Ingredients

4 pork neck steaks (about 200gm each; see note)

1 tbsp olive oil

20 gm butter

1 onion, cut into wedges

2 pink lady apples, each cut into 8 wedges

12 sage leaves

200 ml apple cider

1 tbsp crème fraîche

Potato purée

3 Desiree potatoes (about 450gm), halved

150 ml milk

100 gm unsalted butter, coarsely chopped

Method

Main

1.Preheat oven to 180C. For potato purée, place potatoes in a saucepan, cover with cold salted water and bring to the boil. Reduce heat to low-medium and simmer until tender (25-30 minutes), then drain well. Meanwhile, bring milk to the boil in a saucepan. Pass potatoes through a ricer into milk, then, stirring continuously, gradually add butter. Stir until smooth and combined; keep warm.

2.Season pork steaks to taste. Heat oil in a large frying pan over high heat, add steaks and butter and cook until golden (2-3 minutes each side). Transfer steaks to an oven tray, transfer to oven to cook through. Meanwhile, add onion to pan and stir until tender (3-5 minutes). Add apples and sage and turn occasionally until tender (2-4 minutes). Transfer to a plate, deglaze pan with cider and cook until slightly reduced (1-2 minutes), then stir through crème fraîche and serve hot with potato purée and pork steaks.

Styling by Lisa Featherby