Name: Quince-glazed pork
Yield: 4
Ingredients: 1 tbsp olive oil; 4 pork cutlets (about 200gm each); 80 gm quince paste, coarsely chopped; 50 ml dry white wine; 250 ml beef stock; 2 tsp Sherry vinegar; To serve: thyme sprigs and frisée salad; Celeriac mash; 1 litre milk (4 cups); 1 celeriac (about 600gm), coarsely chopped; 1 sebago potato (about 200gm), coarsely chopped; 50 gm butter, coarsely chopped

Ingredients

1 tbsp olive oil

4 pork cutlets (about 200gm each)

80 gm quince paste, coarsely chopped

50 ml dry white wine

250 ml beef stock

2 tsp Sherry vinegar

To serve: thyme sprigs and frisée salad

Celeriac mash

1 litre milk (4 cups)

1 celeriac (about 600gm), coarsely chopped

1 sebago potato (about 200gm), coarsely chopped

50 gm butter, coarsely chopped

Method

Main

1.For celeriac mash, bring milk, celeriac and potato to the boil in a saucepan over medium-high heat and cook until celeriac and potato are tender (15-20 minutes). Drain off milk (reserve), add butter to celeriac mixture and coarsely mash with a fork. Add enough reserved milk to form a soft mash consistency, season to taste and keep warm.

2.Meanwhile, preheat oven to 200C. Heat oil in a large frying pan over medium-high heat, add pork and cook, turning once, until well browned (1-2 minutes each side). Transfer to an oven tray and roast until just cooked through (2-3 minutes), then set aside to rest (5 minutes).

3.Return pan to the heat, add quince paste and wine and stir until smooth. Add stock, boil until reduced to a glaze, then add vinegar and thyme, and season to taste.

4.Serve cutlets with celeriac mash and frisée salad, with quince sauce spooned over cutlets.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd