- 6 medium floury potatoes, such as Maris Piper
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, bashed
- few sprigs thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 300ml cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 300ml chicken stock
Peel potatoes and trim the two longer sides so potatoes lie flat on both sides. Heat butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden, around 10-15 mins, then add garlic.
Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to oven for 10 mins at 180C/160C/ gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated.