pork fillet with butternut squashti
For the rosti:
For the gravy:
  1. Preheat the oven to 170C. Get a frying pan over a medium heat.
  2. Lay out a clean teatowel. Grate the squash, potato and apple together and spread out over the teatowel. Season generously and scatter over the sage. Gather up the teatowel and squeeze out as much liquid as you can into a sink. The more juice you get out, the crisper it will be. Add a dash of oil to the pan and tip the grated veg into the pan. Squish down into the pan with a spatula and continue to cook for five minutes. After five minutes add a couple of knobs of butter to the edges of the pan. Using a large plate and a dash of confidence flip the rosti out and over. Tidy up the edges with your spatula and transfer to the oven to cook for fifteen minutes.
  3. While that cooks get on with the pork. Get another pan over a high heat. Slice the pork into medallions, season with salt and pepper and add a tablespoon of oil. Cook in the pan for 8 – 10 minutes, flipping often until the internal temperature of the pork reaches 65C. Put on a board to rest for five minutes.
  4. Add the cider to the pan to deglaze, and when reduced to nearly nothing add the stock and bubble away for a couple of minutes until slightly reduced. Check the rosti is done with a sharp knife – there should be no resistance. Serve with the pork on top and spooned over gravy.