Instructions: 1 Heat the olive oil in a pan, add the onion and cook gently until softened. For the Soup: Cook the apple and half a potato in 600ml/1 pint boiling water, adding the stock cube and a quarter of the softened onions to the water.

2 Simmer until the potato and apples are tender, blitz in a processor until smooth and season. For the Pepper Cream: Quarter the pepper, deseed and chop. Heat the butter in a small frying pan and cook the peppers gently for 6-7 minutes, or until tender, season.

3 Place the softened peppers in a mini food processor with 2 tbsp creme fraiche and process until smooth. Pour the soup into a bowl, drizzle some

pepper cream in the middle and garnish with coriander leaves.

4 For the Mash: Cook the remaining potatoes in a pan of boiling water with

the chopped sage until tender. When cooked, drain the potatoes and return

to the pan over a low heat to dry out slightly.

5 Add 1 tbsp creme fraiche and leftover onions, season and mash until smooth.

6 For the Deep Fried Pork: Thinly slice the pork on the diagonal. Sandwich together two slices of pork with a little wholegrain mustard in the middle.

Fill a deep pan one third full with vegetable oil and heat.

7 Put the flour in a bowl, add the bicarbonate of soda, mix and gradually add just enough cold water to make a thick batter.

8 Add the balsamic and white wine vinegars, quickly mix in, add the pork sandwiches and coat in the batter. Deep fry until the pork is cooked through and golden brown.

9 Drain the pork on kitchen paper. Pile the mash onto a plate and arrange

the deep fried pork on top. Garnish with sprigs of parsley.

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