Ingredients

• 500 grams starchy potatoes (3-4)
• 1 onion, peeled and sliced
• ½ cup chopped prunes or currants, optional
• 2 teaspoons minced garlic
• 37 gram packet bacon and onion soup mix
• 2 cups water
• 6-8 pork fingers
• Topping
• 2 apples, peeled and sliced
• 1 tablespoon each melted butter and honey

Method

1. Slice the potatoes thinly and place in the bottom of a large lasagne-style dish. Scatter the onion and prunes or currants on top, if using.
2. Mix together the garlic, soup mix and water and pour over. Place the pork fingers on top.
3. Bake on the top rack of a 200ºC for 25 minutes. Toss the apple slices with the butter and honey and arrange on top of the pork. Continue cooking for a further 10-15 minutes until the potatoes are cooked, the apples are brown and crispy and the pork tender. Serve garnished with chopped parsley, if wished.