• 4 boneless pork steaks, e.g. leg or loin, each about 2.5 cm (1 inch) thick
  • 50 g (2 oz) toasted hazelnuts
  • 1 garlic clove, crushed
  • 3 spring onions, finely chopped
  • 4 plump, ready-to-eat dried apricots, finely chopped
  • 4 tablespoons oil
  • 625 g (1¼ lb) baking potatoes, cut into small chunks
  • 1 red onion, cut into wedges
  • 1 dessert apple, peeled, cored and cut into wedges
  • 2 red chicory hearts, cut into wedges
  • 2 teaspoons plain flour
  • 300 ml (½ pint) medium cider
  • salt and pepper

Using a sharp knife, make deep horizontal cuts in each of the pork steaks to make cavities for the stuffing. Make each pocket as large as possible without cutting the steaks in half completely.

Whizz the hazelnuts in the food processor until finely chopped. Add the garlic, spring onions, apricots and a little seasoning and blend until combined. Pack the mixture into the pork steaks and flatten with the palms of your hands. Season the steaks with salt and pepper.

Heat 1 tablespoon of the oil in a large, sturdy roasting pan and brown the pork on both sides. Drain.

Add the potatoes and onion to the roasting pan with the remaining oil and toss together until coated. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 40 minutes until pale golden, turning once.

Add the pork to the pan and roast for 15 minutes. Add the apple and chicory wedges, brushing them with a little oil from the pan, and roast for a further 20 minutes or until the pork is cooked through. Drain the meat and vegetables to warmed serving plates.

Stir the flour into the pan juices, scraping up any residue around the edges of the pan. Gradually blend in the cider and cook, stirring, until thickened and bubbling. Season to taste and serve with the roast.

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