Now for the Calvados cream sauce

Once again you can make the sauce ahead, leaving only the last step – adding the cream and the pork steaks and gently warming through, 20 minutes into the 30 minute finish time, on your hob, in a large frying pan.

I made my “base sauce” in a small saucepan which is much easier, when cooled, to fridge.

You'll need approximately 200ml of stock from the cooked pork steaks which you've already strained. Freeze the remainder of the stock.

Calvados cream sauce

15g/¾ oz unsalted butter

15g/¾ oz plain flour

1 tsp garlic paste or 1 clove, crushed

glug of Calvados

1 tbsp Dijon mustard

200ml/7 fl oz stock

300ml/½ pint/10 fl oz double cream

salt and black pepper

Melt the butter, take the pan off the heat, add the flour and whisk. Return to the heat and cook out the flour for 2/3 mins, stirring continuously – add the garlic paste and mustard and then, on a high heat, add the Calvados and cook for 1-2 mins. Add the cold stock straight into the sauce and whisk until smooth, then cook on a low heat for 10 minutes. Season with salt and black pepper.

At this point cover and set aside to cool, then fridge.

On the evening, tip the base sauce – carefully – into a large frying pan - whisk and warm gently - add the cream and simmer for 5 minutes then add the pork steaks – simmer gently for 20 minutes as mentioned above.

P.s. Calvados is an apple brandy produced in Normandy, France.

Pp.s. Just in case you needed “glug” defining – about two tablespoons.

Appetiser up next!