Ingredients

• knob of butter
• for greasing
• 850g/1lb 14oz potatoes
• peeled
• sliced thinly
• 400g/14oz onions
• peeled
• sliced thinly
• salt and freshly ground black pepper
• 450ml/16fl oz chicken stock
• 25g/1oz raisins
• 25g/1oz sultanas
• 4 tbsp calvados
• 50g/1¾oz demerara sugar
• ¼ tsp ground mixed spice
• ¼ tsp ground cinnamon
• 25g/1oz blanched hazelnuts
• crushed
• 2 Bramley apples
• peeled
• cored and cut in half
• 2 small banana shallots
• left whole with skin on
• oil
• for drizzling
• 2 tbsp olive oil
• 2 pork chops
• 100ml/3½fl oz pork jus or gravy
• 2 tbsp chopped flatleaf parsley

Directions

• For the boulangère potatoes
• preheat the oven to 170C/340F/Gas 3½ and butter a larger ovenproof dish.
• Mix the potato and onion slices together in a bowl and season
• to taste
• with salt and freshly ground black pepper. Transfer the mixture to the prepared dish and pour over the stock. Roast for 1-2 hours
• or until the onions are soft and caramelised and the potatoes golden-brown.
• For the stuffed baked apples and roasted shallots
• preheat the oven to 200C/400F/Gas 6.
• Place the raisins and sultanas in a bowl. Add two tablespoons of calvados and leave to soak for a few minutes.
• After soaking
• add the sugar
• mixed spice
• cinnamon and blanched hazelnuts.
• Spoon the fruit mixture into the centre of the cored apples
• pressing in to fill well then drizzle the rest of the calvados over the apples.
• Place the apples and shallots on a large piece of aluminium foil and drizzle with a little oil. Wrap the foil around the apples to create a parcel and bake for 20-30 minutes.
• For the pork chop
• preheat the oven to 200C/400F/Gas 6.
• Heat a large frying pan and add the oil. Once hot
• add the pork chops and cook on each side for 2-3 minutes
• then transfer to the oven for 5-8 minutes
• or until cooked to your liking.
• To serve
• place a pork chop on each plate and serve with the baked apples
• shallots and potatoes. Drizzle over the jus and sprinkle the flatleaf parsley.