Wash the apple, cut into eighths and cook in 2 tablespoons water until tender. Pass through a fine sieve.

Using a sharp knife cut a pocket in the pork steaks. Stuff this pocket with the prunes and season with salt and pepper. Heat a ridged grill pan and seal the meat on both sides. Place in the oven Gas 6/200C for 15 minutes, remove from the oven and leave the meat to stand.

Heat 1 tablespoon of oil in a wok and stir-fry the vegetable julienne and shallot for 1-2 minutes. Remove the vegetables with a draining spoon, deglace the pan with the calvados and flame it. Add the cider and reduce by half. Add the stock and cream and reduce by half again, and add any juices from the meat pan. Stir in the apple puree, reheat, taste and adjust the seasoning.

Place the julienne of vegetables on a serving plate. Arrange the pork on top, and pour over some of the sauce, serve any extra handed separately.