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Pork Frittata with Spicy Apples

1 large potato, cut into chunks
500g pork mince
1 medium onion, finely chopped
2 tsp dried sage
2 Tbsp chives, finely chopped
1 lightly beaten egg
salt and pepper to taste
2 tsp oil

3 medium apples
20g butter
1/2 cup water
1/2 tsp ground ginger
1/2 tsp mixed spice
2 Tbsp fruit chutney

Boil the potato until just soft. Mash until chunks are just broken
up; don't over mash. Put potato, mince, onion, herbs and egg in
a bowl and combine thoroughly. Fatten the mixture into a lightly
oiled frying pan (about 20cm) cook for 8 minutes over a medium
heat.

Slide the frittata onto a dinner plate. Wipe the pan with a paper
towel, lightly brush with oil and place upside down over the plate.
Invert the plate over pan to replace the frittata. Cook a further
8 minutes. Serve with the apples.

To Make Spiced Apples: Peel, core and slice the apples thinly.
Heat butter in a small pan and stir-fry over a low heat 2 minutes.
Add the water, spices and chutney; cover, simmer for 15 minutes,
stirring occasionally.

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