Soak the dried apples in water to cover for 12 hours. Melt the butter in a large saucepan or flameproof casserole with a close-fitting lid. Caramelize the sugar in the butter until golden brown, stirring continuously.

Add the apples in the soaking water and the bacon, cover the pan and simmer gently for 1 hour. Keep an eye on the liquid in the pan and add a little water as and when necessary.

Peel and wash the potatoes and cut them into equal cubes. Add the potatoes to the apples with a generous pinch of salt and the water, then cover and simmer for a further 25-30 minutes. Serve straight from the pan or casserole.