|Sat Fat 2.8g||14%|
Preheat oven to 190°C/170°C fan.
In a bowl mix the cubed potato, red onion, apple, parsnips and thyme with olive oil and salt and
pepper. Add to a lined baking tray, place in the oven and roast for 30 minutes. Remove the apple from the tray and set aside.
Heat a heavy based pan, season the pork chops and cook over a high heat for 2 mins each side, until golden (sear fat side too). Remove to a plate, and then add the apple slices to the pan to brown.
Remove the veg from the oven, add the apple slices and cider vinegar and toss to mix. Top with the pork chops and return to the oven for a further 10 minutes.
2 fluffy potatoes (such as Maris Piper), cubed
1 red onion, sliced in wedges
1 tart, green, eating apple, cut into 8 wedges (ideal for this recipe would be Granny Smith)
2 small parsnips, quartered lengthways
3-4 sprigs thyme
1tbsp olive oil
2 large pork chops, on the bone, rind removed
1tbsp cider vinegar
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Easy to make but no less delicious, potato dauphinoise is a creamy and crispy crowd pleaser, perfect for a cold winter night or an evening dinner party. Soft potatoes baked in rich cream and topped with golden cheese, this warming classic brings the taste of France to any kitchen table.
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
This campaign was originally produced in the framework of a programme co-financed by the European Union