Serves 4

What you need:

400g /14 oz pork fillet
4 dessert apples
200ml/7 fl.oz dry cider
100ml /3 fl.oz chicken stock
20g /1oz granulated sugar
15-30ml /1-2 tablespoons white wine vinegar
25ml /1fl.oz Calvados
A little olive oil
A little salt and freshly ground black pepper

What you do:

Trim the pork fillet and cut into slices of about 3cm/1 inch thick. Place one at a time between two sheets cling film and beat with a rolling pin until very thin about 15cm/6 inches in diameter. Peel, core and slice apples, reserving the peelings and cores. Put apples with 2 tablespoons of cider into large saucepan. Cook slowly until you have a thick apple purée, then leave to cool. Boil the peelings and cores with the cider and stock to reduce by half. To make the sauce, place the sugar in a heavy pan and leave to melt over a gentle heat until it caramelizes. When it starts to brown, add 1 tablespoon of vinegar and the reduced stock. Boil for a few minutes then add the Calvados. Cook for several minutes, then taste, adding more vinegar and seasoning if needed. Season the escalopes, then place a spoonful of apple purée on each one and fold over, heat a little oil in a heavy pan and fry gently, until nicely browned on both sides. Lift onto warm plates. Spoon over sauce, and serve with steamed potatoes and seasonal green vegetables.

Bobbie Smith, Lorum Old Rectory, Kilgreaney, Bagnelstown, Co. Carlow