Grilled pork cutlet with prunes d'agen

Method

1. Preheat the oven to 190C/gas 5.

2. Take the cutlets out of the fridge and leave for 10 minutes to come to room temperature. Brush with the oil and season well. Sear on a hot griddle to caramelise on both sides, then transfer to the oven and cook for 20 minutes, or until cooked through. Rest for 5 minutes.

3. Meanwhile, make the mash. Peel the potatoes and cut into large, even chunks. Bring a large pan of water to a rapid boil and add the potatoes. Cook until tender. Drain and return the potatoes to the cooking pan over a low heat to dry out. Mash well or pass through a ricer. Finally beat in the butter and milk until smooth and creamy.

4. To make the sauce, strain the liquor off the prunes into a pan and flambe to burn off the alcohol. Add the reduced meat stock and any residual cooking juices from the pork. Swirl over the heat until it has the consistency of double cream. Add the prunes to warm through.

6. Spoon a portion of hot mashed potato on the plate and sit the cutlet alongside. Lay the hot prunes next to the cutlet and pour around a little sauce.