Ingredients

• 1 pork chop
• cubed
• 1 tbsp olive oil
• 2 spring onion
• finely chopped
• 1 tbsp paprika
• 5 tbsp white wine
• 150ml/5 fl oz/¼ pint double cream
• juice of ½ lemon
• ½ sweet potato
• grated
• 2 tbsp corn flour
• 1 tsp fresh parsley
• chopped
• 2 tbsp apple
• grated
• 1 spring onion
• finely chopped
• 2 tbsp olive oil

Directions

• For the stroganoff
• place the oil in a hot frying pan
• add the pork and cook on both sides until browned.
• Add the spring onions
• paprika and white wine
• bring to a simmer and reduce for five minutes.
• Place the cream into a jug
• stir in the lemon juice and leave for 10 minutes. This then becomes soured cream.
• Fold the cream into the stroganoff
• just before you serve it.
• For the rösti
• combine the grated sweet potato
• corn flour
• parsley
• apple and spring onion in a large bowl.
• In a small frying pan heat the oil. Add the rösti mixture pressing down on it to make a large rösti. Cook for 5-7 minutes on a low heat and turn over. Continue to cook for four more minutes
• or until browned.
• Serve the rösti on a warm plate with the stroganoff.