Himmel und Erde

• 1 kg (2 lb) floury potatoes, peeled
• 1 kg (2 lb) tart dessert apples, peeled. Cored and quartered
• a good knob of butter
• 1 tablespoons rapeseed oil
• 100 g (3 ½ oz) Katenspeck, chopped
• 1 large onion, chopped
• sea salt and freshly ground black pepper

1. Boil the potatoes in salted water for about 15 minutes until just tender. Drain then press through a potato ricer or mash well.
2. Meanwhile, cook the apples in about 4 tablespoons of water with a little butter, stirring occasionally until they break down to a purée. Mix into the potato and season well. Set aside and keep warm.
3. Heat the oil in a frying pan and sauté the Katenspeck for about 5 -7 minutes until cooked and crispy. Scoop on top of the potato-apple mix. Add the onion to the pan and sauté for 5 minutes until softened and golden.
4. Mix these into the potato and apple, check the seasoning and serve.

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