- 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
- 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.