Cider fondant potatoes
Cooking these in cider adds a sweet apple flavour that kids will love, and all the alcohol is burnt off during cooking. Serves 6 Prep 5 mins Cook 1 hr 6 medium floury potatoes,
such as Maris Piper 25g butter 2 tbsp olive oil 2 garlic cloves, bashed few thyme sprigs 300ml cider 300ml chicken stock
Peel the potatoes and trim the longer sides so that they lie flat on both sides. Heat the butter and oil in a frying pan large enough to hold all of the potatoes. When the fat is hot, fry on both sides until dark golden (around 10-15 mins), then add the garlic.
Pour in enough cider and stock to go halfway up the side of the potatoes. Simmer for 20 mins, then turn them over and cook the other side for 20 mins. Top up with cider and stock if the liquid evaporates. Transfer to the oven for 10 mins at 180C/160C fan/gas 4 once the pork is resting, until cooked through and most of the liquid has evaporated. PER SERVING 158 kcals, fat 7g, saturates 3g, carbs 19g, sugars 2g, fibre 2g, protein 4g, salt 0.2g