10 x 150g pork fillet, trimmed
Salt and pepper
40g cèpe powder
1 litre clear apple juice
Splash of double cream
250g butter, diced
Calvados
Sea salt
1kg mustard mash
500g spinach, sautédin butter
400g sliced black pudding, sautéd in olive oil

Method

Season the pork with salt, pepper and cèpe powder, then pan-roast and cook out at 160ºC. Rest for five minutes, then slice.

For the sauce, reduce the apple juice by four-fifths to a light syrup. Add the cream, butter, Calvados and salt and blend until frothy.

To serve, put the mash in a large cutter and top with the spinach. Layer pork and black pudding slices on top and finish with the apple sauce.

Philip Storey

Photo © Sam Bailey