DAILY DINNERS

Place the potatoes in a pan of cold, salted water and bring to the boil, then reduce the heat and simmer for 12–15 minutes, or until tender. Drain the potatoes in a colander and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.

Tip the potatoes back into the colander and then pass them through a ricer. Add 150g of the butter and 150ml of the cream, and beat to form a very smooth mash, then season to taste with salt and pepper. Set aside to keep warm.

Place the pieces of pork fillet on a cling film-lined board, cover with more cling film and bash until 1cm thick. Discard the cling film and season with salt and pepper.

Heat a frying pan until hot, then add a knob of the butter and the pork slices and fry on each side for 1–2 minutes until golden and only just cooked through. Remove and place on a plate.

Add the rest of the butter and sweat the shallot for 1 minute, then add the Armagnac and flambé.

Add the stock and the rest of the cream, and bring to a simmer, then add the prunes and return the pork and any juices to the pan. Cook for another 2 minutes, until the pork is cooked through. Spoon the sauce over the pork fillet and serve the mash alongside. Serve with green beans