Serves 4 Loin of pork cutlet 4 jacket potatoes Bay leaf 150g butter 4 fresh, ripe peaches 2 dessert spoons of castor sugar 3 strands of tarragon 200g fine beans 1 large shallot Salt and pepper for seasoning 1 teaspoon of pommery mustard seed 1/2 pint gravy
For cutlets obtain end bones trimmed back four bones in length (butchers should supply to requirements). Score fat of pork with a Stanley knife, just breaking skin. Rub rind with salt and leave overnight in fridge, ensuring pork has a crispy crackling. Preheat oven to gas mark 6 (200deg C). Place pork on a wire rack and roast for 30 minutes. Turn oven down to gas mark 1 (140deg C and cook for further 40-50 minutes. To cook the fondant potato, peeled and shaped into cylinders, place in an ovenproof pan, just cover with water and add salt, a small bay leaf and 100g butter. Bring to boil and place in oven until cooked. Once pork is cooked, remove from oven and rest in a warm place. Heat a pan and add 25g butter. When butter is foaming, add peaches and sauté for two minutes. Add castor sugar, caramelise and add tarragon. Warm another pan and add the remaining butter. Add fine beans (prepared, cooked and refreshed in ice water), shallot (peeled and sliced into rings) and season with salt and pepper. Before serving, add mustard seeds to fine beans. Assemble dish and serve.