Quarter, peel and core half the apples and thickly slice. Cook together with the potatoes in boiling, salted water for 20 minutes, or until the potatoes are tender.

Drain well. Press the potatoes and apples through a sieve and beat in half the butter. Season and spoon the mixture down both ends of a 1.5 litre (2 1/2pint) shallow ovenproof dish.

Quarter, core and thickly slice the remaining apples. Keep covered in cold water.

Heat the remaining butter with the oil in a large frying pan. Brown the pork strips a few at a time and remove with a slotted spoon.

Add the onion to the pan, fry gently for 2-3 minutes. Return all the pork strips to the pan and stir in the flour. Cook, stirring, for 1 - 2 minutes before adding the cider. Bring to the boil, stir in the drained apple slices, simmer gently for 4 - 5 minutes, or until the pork is tender but the apple still holds its shape. Stir in the capers and season.

Spoon into the centre of the dish. Brush the potato with beaten egg and bake at 200°C (400°F) mark 6 for 25-30 minutes.