I haven’t had much by way of meat lately but a pork chop loitering in my freezer grabbed my attention.

And whilst it was defrosting my subconscious was working overtime to come up with a recipe to do justice to my sage plant and a bottle of French cider acquired recently during a reconnoitre to Granada.

I used to live in France so I know this is my made up version but at least the cider is from Normandy. The pork is Andalucian and the shallots are from France. The sage is from my Andaluz patio.

Using a suitable casserole dish this is cooking for one…

Brown a pork chop in a little oil
Sauté shallots, sliced carrot and a few cauliflower florets
Add a garlic clove
Add a splodge tomato purée
Add bay leaf, ground black pepper
Add peeled and sliced apple
Add a couple of slugs of cider
Then a ladle of hot stock to cover the ingredients
Sprinkle with dried or fresh sage
Layer with thinly sliced potatoes and a few dots of butter

Place in a preheated oven at 190°C for 35 minutes or until the top layer of potatoes have started to brown and crisp up.