The good old Cox is brilliant for holding up to heat without collapsing to purée.

Ingredients - serves 4

4 pork steaks or chops
1 onion, sliced
knob of Riverford Organic Dairy butter
salt, pepper

4 apples, cored and cut into wedges
Doves Farm plain flour for dusting
10g fresh yeast or 1 tsp dried
100g plain flour
100ml cider
100ml warm water

groundnut oil for deep frying

Method

1 Firstly choose a pan to deep fry in - the oil must not come up any further than 1/3 of the way up the side for safety’s sake.

2 Place yeast in a bowl with the warm water for 5 minutes then beat in the plain flour followed by the cider to make a batter the consistency of cream. Leave to stand for 20 minutes.

3 Season the chops and fry off in a skillet with a little butter and sliced onion until browned and cooked through, keep warm.

4 Heat the groundnut oil and test the temperature by dropping in a drop of batter - if it rises and bubbles to golden it’s ready to roll. Dust the apple wedges with flour then dip in batter and deep fry to crisp and golden. Remove with a slotted spoon to kitchen paper to drain. Serve several (immediately) with each chop.