Ingredients

• 1/4 cup (60ml) olive oil
• 1/2 cup fresh sage leaves
• 1 rack of pork (8-10 cutlets), frenched (ask your butcher to do this)
• 100ml maple syrup, plus extra to serve
• 30g unsalted butter
• 4 beurre bosc or William pears, quartered

Pear & celeriac mash

• 750g desiree potatoes, peeled, cut into 3cm cubes
• 1 large celeriac bulb (about 650g), peeled, cut into 3cm cubes
• 2 beurre bosc pears, peeled, cored, cut into 3cm cubes
• 30g unsalted butter

Method

• Step 1 Heat 2 tablespoons of the oil in a frypan over high heat. Fry sage in batches, for 30 seconds to crisp. Drain and set aside.
• Step 2 Preheat the oven to 220°C. Score the pork skin with a sharp knife. Rub with the remaining tablespoon of oil and sprinkle with sea salt. Place in a roasting pan and roast for 30 minutes, then reduce oven to 180°C. Pour 2 tablespoons of the maple syrup over pork and return to the oven for a further 45 minutes until meat is cooked through and crackling is crisp.
• Step 3 Meanwhile, melt the butter in a frypan over medium heat. Add pears and cook until lightly browned. Add the remaining 3 tablespoons maple syrup and cook until pears are lightly caramelised. Remove from the frypan and place in the roasting pan for the final 10 minutes of the pork cooking time. Remove the pork and pears from oven and rest in pan for 10 minutes.
• Step 4 To make the mash, cook potatoes, celeriac and pears in boiling salted water until soft. Drain and mash until smooth.
• Step 5 Beat in butter and season to taste.
• Step 6 Slice pork into individual cutlets. Divide mash evenly among serving plates. Top with pork, pears and sage leaves. Drizzle with extra maple syrup to serve.