2crisp dessert applessliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
400gpotatoeschopped into bite sized chunks - skins left on (red skinned or Maris pipers are good varieties for this)
100gpankoor homemade breadcrumbs
100gmature cheddar cheesegrated
Good pinch of salt and pepper
Preheat your oven to 170c/325f, then start on your creamy pork.
In a flame proof casserole dish, heat up the oil and add the pork. Cook on a high heat for a few minutes to seal the meat. Add the onions, turn the heat down to medium and cook for 5 minutes, stirring every so often until they start to go translucent. Add the garlic and cook for a further minute. Add in the cider and bring to the boil. Let it boil rapidly for a couple of minutes, then add in the stock and sage. Bring back to bubbling, place a lid on and put in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
Whilst the pork is cooking par boil the potatoes. Place the potatoes in a pan, cover with cold water, bring to the boil and then simmer for 8-9 minutes. Drain the potatoes and put to one side.
Once the pork has been in the oven for 90 minutes, take it out and stir in the cream, apple slices and peas. Turn your oven up to 190c/375f.
Place your potatoes in a bowl and pour over the olive oil. Give them a mix so that the potatoes are well coated. Add in the parsley, breadcrumbs, cheese and salt and pepper. Mix everything together and spoon it on top of your pork. Place back in the oven uncovered and cook for 20-25 minutes until the topping is golden brown.
Take out of the oven and allow to rest for 5 minutes before serving with some green veg.