Pork neck in apple sauce with colcannon

Ingredients

Directions

1. 1

   Stir honey and mustard until smooth, season with salt and pepper. Wash the meat, dab dry and brush with the mustard mixture. Place in a flat roasting dish or casserole dish. Wash thyme, shake dry. Remove leaves and chop except for something to garnish. Peel 2 onions, cut into slices. Wash 2 apples, quarter them and remove seeds. Cut the quarters in half again and arrange around the roast with the onions. Season with salt and pepper. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for about 1 hour. After approx. 20 minutes add 250 ml cider and stock

2. 2

   Meanwhile wash, peel and chop the potatoes. Cook in boiling salted water for about 20 minutes. Clean and wash the savoy cabbage, cut out the stalk and cut the cabbage into fine strips. Peel and finely chop 1 onion. Melt 1 tablespoon of fat in a pan and sauté the onion. Add the savoy cabbage and stew for a few minutes until soft. Season with salt and pepper. Drain the potatoes and let them evaporate briefly. Add 2 tablespoons of fat and milk and mash everything to a pulp. Season to taste with salt and nutmeg. Mix in the savoy cabbage. Melt 2 tablespoons of fat

3. 3

   Peel 1 apple, quarter and core it. Grate finely on a kitchen grater. Remove the roast, about half of the onions and apples, cover with aluminium foil. Pass the roast through a sieve with the remaining apples and onions. Fill up with 250 ml cider and add grated apples. Bring everything to the boil. Stir starch with a little water until smooth. Thicken the sauce with it and let it simmer for about 1 minute. Season to taste with salt and pepper. Cut the roast open and serve with sauce, onions, apples and puree. Drizzle melted fat over the puree. Garnish with set aside thyme