Roast rump of pork with apple puree and cider prune fritters

Method

1. Preheat the oven to 180°C/gas 4.

2. Season the pork with salt and freshly ground pepper. Heat the oil in heavy-based roasting tin on the hob. Add the pork and sear on all sides.

3. Layer the pancetta slices over the pork and sprinkle with sage and rosemary.

4. Transfer the pork in the roasting tin to the oven. Roast the pork for 1 hour 15 minutes, until cooked through.

5. Meanwhile, place the apples, caster sugar, cinnamon sticks, brandy, white wine and lemon juice in a small saucepan. Bring to the boil, reduce the heat and simmer for 10-15 minutes.

6. Remove the cinnamon sticks and puree the apple mixture using a hand blender or jug blender. Pass the apple puree through a sieve into a saucepan.

7. Prepare the batter for the fritters. Sift the flour into a mixing bowl and break in the eggs. Gradually add the cider a little at a time, whisking well to form a smooth batter. Season with salt and mix in the prunes.

8. Remove the roast pork from the oven, cover and rest in a warm place to rest for 10 minutes.

9. Meanwhile, make the prune fritters. Heat the oil for deep-frying in a wok or deep fat-fryer until hot. Add tablespoons of the prune mixture in small batches. Fry the fritters until golden on all sides, remove with a slotted spoon and drain on kitchen paper. Continue the process until all the batter has been used.

10. Meanwhile, gently reheat the apple puree.

11. Serve the pork with the warm apple puree and freshly fried prune fritters.