PORK AND APPLE FAGGOT WITH BURNT BRAMLEY APPLE PURÉE AND POTATO PURÉE

METHOD

1. Preheat the oven to 180°C (160°C fan)/350°F/gas 4.

2. To make the potato purée, pop the potatoes on a baking tray, prick all over with a fork, then bake for 1. hours. Remove from the oven, scoop out the flesh and pass it a drum sieve into a bowl. Combine with the butter and cream to make a loose purée and gently warm through in a saucepan over a low heat.

3. To make the apple purée, place the diced apple on a non-stick baking tray and roast for 30 minutes until soft and caramelised. Remove from the oven and deglaze the pan with the cider on the hob. Transfer the mixture to a food processor and blitz until smooth. Chill in the fridge until needed.

4. To make the faggot, increase the oven temperature to 200°C (180°C fan)/400°F/gas 6. Combine all the ingredients, except the oats, and season to taste. Coat the faggot in the oats and seal in a hot pan for 2 minutes on each side, then transfer to non-stick baking tray and roast in the oven for 15 minutes.

5. To make the cider glaze, add the oil to a pan, then sweat the shallots, garlic and thyme until caramelised. Deglaze the pan with the cider and cook until it has reduced by half. Add the reduced roast chicken stock, wholegrain mustard and maple syrup and continue to cook to warm through. Thicken with a little potato starch to a glaze-like consistency if needed.

6. To serve, spoon the potato purée onto plates and top with a slice of faggot. Spoon over the apple sauce and then pour over the cider glaze. Scatter over some pieces of apple and sage leaves to finish.

7. Serve and enjoy!

Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey

What you will need