Instructions: 1 Heat a knob of the butter and a little oil in a saute pan. Finely chop the onion, then tip into the pan and cook for a few minutes until softened but not coloured.

2 Cube the potatoes and add to a pan of boiling salted water. Cover and cook for 10-12 minutes until tender.

3 Cut the pork into thin strips and sprinkle over the paprika. Season generously, toss to coat and add to the pan. Stir-fry for 3-4 minutes until lightly browned.

4 Slice the mushrooms, add to the pan and cook on a high heat, tossing occasionally. Add the cider and allow to bubble down.

5 Add the stock and tomato puree and bring to the boil and simmer until reduced by a third, stirring occasionally.

6 Heat a small frying pan. Peel the apple, remove the core, cut three quarters into slices and finely chop the remainder.

7 Place the diced apple in a small pan with 1 tbsp water, a knob of butter and a pinch of sugar. Cook for 3-4 minutes until tender, stirring occasionally.

8 Add a knob of butter to the heated frying pan with a little oil and saute the apple slices for a minute or two on each side until lightly caramelised and golden brown, sprinkling with a little sugar to help them along.

9 Chop up the parsley. Drain the potatoes and return to the pan to dry out.

Mash, push the potatoes to one side of the pan, add the milk and heat.

Remove the potatoes from the heat, add the remaining butter and beat until smooth.

add with most of the parsley and beat again. Season generously.

11 Add the cream to the pork mix and heat through for as long as time allows until slightly thickened and reduced.

12 Arrange a large dollop of mash on a serving plate and make a dip in the centre. Spoon over the stroganoff and scatter with the remaining parsley.

Garnish with the sauteed apple slices and serve at once.

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