Pork, Sage & Hazelnuts

Boil a full kettle

Cut the potatoes into 2cm wedges lengthways, keeping the skins on

Add the potatoes and salt (optional) to a large pot with a lid, cover with boiled water by 5cm and bring back to the boil, covered, on a high heat

Boil for 10-15 min or until you can pierce the potatoes easily with a fork

Meanwhile, quarter the apple(s) skin on, discard the inner core(s) and chop into small cubes

Halve the leeks, wash any grit from between the leaves and slice finely widthways, discarding the root and tough ends

Chop the sage finely, including the stalks

Peel and grate (or finely chop) the garlic

Add the hazelnuts to a dry wide-based pan (preferably non-stick) over a low heat and cook for 2-3 min until toasted

Once toasted, transfer them to a bowl and bash with a rolling pin (use a pestle and mortar if you have one) into a coarse rubble, reserving the pan for the next step

Pat the pork steaks dry with kitchen towel and rub them all over with a little vegetable oil

Return the pan to a medium-high heat

When hot, add the steaks and cook for approx. 3 min on each side or until golden

Once cooked, transfer them to a plate, cover with a teatowel and rest until serving

Meanwhile, add the apple and leek to the potatoes and boil for a further 1 min

After the 1 min, drain the  well  and add them to the pork pan on a high heat with the chopped sage, garlic, hazelnut rubble and a knob of butter

Cook for a further 3 min until the potatoes are starting to turn golden

Slice the pork finely with a sharp knife

Pour the rested pork steak juices into the potato pan and season generously with salt and pepper