Escalopes of Pork Fried with a Sage, Garlic and Anchovy Crust, served with Apple Mashed Potatoes

If you are not a big fan of anchovies, you can leave them out of this recipe. I prefer to use marinated anchovies which are a totally different ‘kettle of fish’ from the tinned variety. The tinned variety can be used but you’ll only need about a quarter of the quantity – they are a lot, lot stronger and saltier.

Next is the apple mash. Apple and potato are both favourite flavours of mine, as you probably know by now! A ready-made apple sauce can be used instead of cooking your own b