Piglet (rack)
honey
lemonthyme
potatoes
whipping cream
pepper, salt, nutmeg
courgette
aubergine
tomato
garlic
Provenciale herbes
olive oil
puff pastry " Maître André"

Prepare the pork; keep the waste to prepare a powerful stock.
Brown the cutlets in butter and bake for 8-10 minutes in preheated oven at 200°C, leave to rest.
Cut the fillet and grill with olive oil then bake for 5 minutes in the oven. Finish the stock with honey and lemon thyme. Cook the potatoes, make a light mousseline, and stir in cream, pepper, salt and nutmeg.
Thinly slice courgette, aubergine and tomato, season with pepper, salt, garlic and
Provincial herbs and a good splash off olive oil.
Place the slices in a small baking dish and cover with a sheet off "Maître Andre"
puff pastry and bake for 20 minutes at 170 °C.