Ingredients

Ingredients For the confit potatoes

• 8 waxy potatoes, such as Charlotte or Maris Peer

• 3 tbsp olive oil

• 8 bay leaves

• 1 small bunch fresh thyme

• 500g/17½oz butter, at room temperature

• salt and freshly ground black pepper

For the mustard sauce

• 2 tbsp olive oil

• 1 onion, peeled, finely chopped

• 1 garlic clove, peeled, finely chopped

• 1 carrot, peeled, finely chopped

• 2.5cm/1in piece fresh root ginger, peeled and sliced

• 150ml/5fl oz dry vermouth

• 150ml/5fl oz chicken stock

• 150ml/5fl oz double cream

• 2 tbsp Dijon mustard

For the pork

• 25g/1oz butter

• 1 tbsp olive oil

• 2 pork tenderloin fillets, trimmed of fat and sinew, thickly sliced

For the apples

• 4 dessert apples, such as Cox's orange pippin, cores removed, sliced

• 50g/2oz butter

• 1 tbsp olive oil

• 100ml/3½fl oz calvados

To serve

• 200g/7oz fine green beans, steamed or boiled

Description

Recipe Uses 8 Waxy Potatoes, Such As Charlotte Or Maris Peer, 3 Tbsp Olive Oil, 8 Bay Leaves, 1 Small Bunch Fresh Thyme, 500g/17½oz Butter, At Room...

View Full Recipe