This potato dish is loosely based on a classic French dish called aligot, from the L’Aubrac region.
Boil potatoes with a couple of cloves of garlic in salted water for 20 minutes, until cooked, drain and let the potatoes
dry out in the saucepan. Stir in 2-3 Tbs whole milk together with 100g or so of grated Gruyère cheese, stirring vigorously
over a low heat until the purée starts to become stringy. Season with a little salt, pepper and grated nutmeg.
While the potatoes are boiling, put a couple of sprigs of cherry tomatoes on the vine into a roasting pan, spray with
a little cooking oil and roast in a 170°C oven for 15-20 minutes.
Meanwhile, pick the leaves from a spring of thyme. Flatten pork escalopes a little with a meat mallet, season with sea salt
and freshly-ground black pepper and fry over a high heat for a couple of minutes on each side, turning occasionally.
Add the thyme leaves towards the end. Remove the pork to a warm plate, pour a ½ glass of dry white wine and cook until
slightly thickened, then serve over the pork escalopes, alongside the potato purée and the roasted tomatoes.
Garnish with a little chopped parsley.