My husband loves the left over sauce with a pasta the following day, potatoes and all. It’s very Italian to have a “pasta con patate” (pasta with potatoes). It’s not the most attractive dish, it’s very “beige” but it is delicious!

• Ingredients:
• 500g pork fillet, cut into bite sized chunks
• 500g new potatoes
• 1 chopped small onion
• 1 crushed garlic clove
• 2 or 3 finely chopped sage leaves
• 250ml dry cider
• 500ml chicken or veg stock
• 2 Bramley apples cored and roughly chopped (you could almost use any apple for this dish as they break down quite a lot)
• 1 tablespoon of whole grain mustard
• 1 tablespoon of olive oil
• 2 tablespoons of seasoned flour (use about a teaspoon of any mixed seasoning or just a bit of salt and pepper)
• Salt and pepper to taste

Method:

1. Dust the pork in the seasoned flower
2. Add the oil and brown for a few minutes in a casserole dish
3. Remove from the pan
4. Add the onions and garlic with a bit more oil if required and fry gently until softened
5. Add the sage and return the pork to the pan
6. Then add the chopped apple, new potatoes, cider and stock and bring to the boil. If some of the baby potatoes are slightly bigger chop them in half so they all cook at the same time
7. Reduce and cook until the potatoes are tender (about 20 minutes)
8. Crush the potatoes against the wall of the casserole to “mush” the casserole up a bit and thicken the sauce
9. Add a dash of Worcestershire sauce for extra depth of flavour towards the end if you have some in the cupboard.