Instructions: Set oven Gas Mark 6, 200 C (400 F). Roast the kassler for approx. 1/2-1 hour. Halfway through cooking add in the cider and thyme. When the meat is cooked, wrap and keep warm. Boil up the juices in the pan. Set aside. Mix the creamy potatoes with the chives and parsley.

To Serve
Pipe or spoon the potatoes onto the plate. Carve the meat and lay on the bed of potato. Spoon the cabbage onto the plate plus the roast shallots. Finally boil up the juices again with a knob of butter. Taste for seasoning and spoon around the meat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.