Spare rib pork steak with double cream sauce

A variation of Normandy Pork and Cider, a Riverford recipe.

Cut into wedges Boston new potatoes, par boil for ten minutes, then roasting tray, rapeseed oil, season with salt and pepper, fan assisted oven 200C for forty-five minutes.

One red onion, slice into wedges, add to the potatoes in roasting pan after fifteen minutes. Last ten minutes add two garlic cloves diced.

One apple, core, thinly sliced, fry in pan with rapeseed oil, high heat a couple of minutes, until brown both sides. Remove from frying pan and pop on a plate for later.

Add the pork to the frying pan, 2-3 minutes each side. Season both sides with salt and pepper. Depending upon thickness, may need to repeat.

Add white wine, traditional recipe calls for cider.

Let the wine bubble away for three minutes to reduce in volume.

Add double cream.

Return the apple slices to the pan.

In the pot used to par boil the potatoes, cook fresh peas for a little over five minutes.

Plate aad serve.

Accompanied with white wine.

Followed by strawberries and double cream.

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