River Cottage

Preheat the oven to 200C/Gas 6. Peel the potatoes and cut into 2–3cm chunks. Put into a saucepan, cover with water, add salt and bring to the boil. Simmer for 5 minutes, then drain well and return to the pan. Add some salt and pepper. Put the lid on the pan and give it a good shake to roughen up the potatoes a little. Put the oil into a large roasting tin and place in the oven for about 5 minutes until hot. Add the potatoes, toss in the oil and roast for 30 minutes.

Meanwhile, quarter and core the apples, then cut each quarter into 2 or 3 wedges. Take the potatoes out of the oven, add the apples and stir well. Roast for another 10–15 minutes until the potatoes are really crisp and the apples are soft.

While the potatoes and apples are roasting, heat a little more oil in a large frying pan over a medium heat. Season the chops with salt and pepper and add to the pan. Fry for 6–8 minutes on each side, or until nicely coloured and cooked through, adding the sage leaves for the last few minutes.

Nestle the cooked chops into the cooked potatoes and apples and leave in a warm place to rest for 5–10 minutes. Serve with a green vegetable such as kale or cabbage, or a leafy salad on the side.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.

LINKS

• Challenge Hugh and win a £2,000 River Cottage bundle
• Want more? Go to Hugh's Scrapbook at Channel 4