<p>Preheat the oven to 200 C.</p>
<p>1. Heat the olive oil and 25g of butter in a heavy-based frying pan on a high heat.&nbsp; Start off making the mash by&nbsp;boiling the potatoes, and put the prepared romano peppers into the oven.</p>
<p>2. Add in the sliced pork medallions and fry on both sides, taking care not to over-cook the pork, just a couple of minutes either side ... they will finish off in the oven anyway. Season with salt and freshly ground pepper. Remove from the pan and keep warm in a covered dish in the bottom of the oven.</p>
<p>3. With the frying pan still on a high heat, add half the white wine and deglaze the pan, once the wine has reduced slightly add the remaining wine and then allow it to reduce right down so it is almost a syrup (this will take a couple of minutes).</p>
<p>4.&nbsp;Whilst the wine is reducing&nbsp;add&nbsp;25g of butter&nbsp;to a small pan under a high heat and once hot add the apple slices, stir them occasionally whilst making the sauce.</p>
<p>5. Reduce the heat under the frying pan to medium. Slake the cornflour in a little water and add to the pan and cook for a minute.</p>
<p>6. Add about tablespoon of honey to the apples and stir.</p>
<p>7. Reduce the heat to low.&nbsp; Add the double cream and stir it in.</p>
<p>8. Whilst the sauce cooks gently and the honey is glazing the apples, finish off the mustard mash.</p>