Æbleflæsk

Shopping list

• 300 g streaky bacon — cut into 1cm lardons

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• 3 piece firm eating apples — peeled, cored, sliced 5mm thick

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• 30 g butter

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• 2 tbsp caster sugar

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• 600 g waxy potatoes — peeled and halved

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• 1 tsp sea salt — for potato water

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• 2 tbsp fresh parsley — chopped, for garnish

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Step by step

1. 1

   Place the potatoes in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to the boil, then reduce heat and simmer for 15– 18 minutes until tender. Drain and keep warm.

2. 2

   Meanwhile, heat a large frying pan over medium heat. Add the bacon lardons (no extra fat needed) and fry for 8– 10 minutes, stirring occasionally, until golden and very crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

3. 3

   Add the butter to the bacon fat in the pan. Once melted and foaming, add the apple slices in a single layer. Sprinkle the sugar evenly over the apples.

4. 4

   Cook the apples over medium heat for 3– 4 minutes on each side, without stirring too much, until they are golden, caramelised, and tender but still holding their shape.

5. 5

   To serve, arrange the boiled potatoes on a warmed platter or individual plates. Top with the caramelised apple slices, then scatter the crispy bacon lardons over the top. Garnish with chopped parsley.

6. 6

   Serve immediately while hot, offering extra sea salt and black pepper at the table if desired.