Chefs' specials - Striking pork loin

Tyrone Knight, 17, dubbed the 'Wayne Rooney of pub chef world', kick's off two category-winning recipes from the PubChef Awards cook-offs with his Somerset pork dish.

This recipe, created by Tyrone Knight, the commis chef at the Helyar Arms in East Coker, Somerset, gave him the edge to win the Young Pub Chef category in the PubChef Awards. Mathieu Eke, head chef at the Helyar Arms, says of Tyrone after his win at the awards: "He's a gifted chef and can go on to great success in the future."​

Somerset pork loin with apricot mash and deep-fried onion rings​ Serves 4

Igredients:​ 3 Maris Piper potatoes 4 onions 20 dried apricots 150ml/1/4pt finished sauce stock 4 x 1in thick pork loin medallions Parsley 125-150g/4-5oz flour300ml/1/2pt milk 50 broad beans Thyme Salt and pepper 300ml/1/2pt Somerset cider.

Method:​Peel potatoes, boil until soft and put through moulis, add butter and seasoning. Rehydrate apricots. Reduce the cider. Blanch broad beans in boiling water for 7 seconds refresh and then remove skins. Reduce stock with thyme for 5 minutes then strain. Pan-fry the seasoned pork in a hot pan with oil and little butter, colour well then turn over and allow to rest. Quarter apricots and add to seasoned mash. Slice onion and place into milk, shake off excess milk, place into flour and shake off unwanted flour, then place into fryer until golden brown.

Place onto paper towel and lightly season and place under lights. Heat up mash on stove, correct seasoning. Pour sauce into pan, add reduced cider and heat, and then add beans to finish cooking. Spoon beans around mash and place pork on top of mash, and spoon a little sauce over pork. Then place onion rings on top starting with big on bottom and little on top. Place under grill to heat up.

Pie that staked its claim​

This recipe is from Anthony Williams, head chef at the Williams Arms in Braunton, Devon. He won the pub favourites category.

Steak and chip pie​ (steak pie with chipolata sausages in red wine sauce). Serves 4

Igredients:​ 900g/2lb diced chuck steak 450g/1lb chipolata sausages 1/2 onion - finely chopped 1 dsp beef dripping Black pepper - freshly milled Sea salt Worcestershire sauce 600ml/1pt beef stock 1 tbsp tomato purée.

For the sauce:​ 3 shallots - finely chopped 3 rashers rindless back bacon - cut in to batons 300ml/1/2pt red wine Handful of chopped parsley 2 bay leaves 4 mushrooms - sliced 2-3 garlic cloves - crushed 1/2 tsp fresh thyme - chopped 1/2 tsp fresh rosemary - chopped Black pepper - freshly milled 2 shots of brandy Knob of butter 450ml/3/4pt espagnole sauce (or lightly thickened stock A little olive oil

For the short-crust pastry:​ 450g/1lb plain flour 125g/4oz lard 125g/4oz butter Pinch of salt 1/2 tsp baking powder Water.

For the chips:​ 4 large Maris Piper potatoes.

Method:​Heat a thick-based pan on the stove and put in the beef dripping. Add the onions and leave to caramelize slightly. Now add the diced beef and seal the meat. Season with sea salt and black pepper. Add a few drops of Worcester sauce. Cover with the lid and begin to cook. Add the tomato purée. Continue cooking adding a little beef stock when necessary to moisten. Meanwhile, sweat the shallots in a little olive oil and butter and then add the bacon and leave to colour. Add the mushrooms and herbs and a little twist of pepper. Add the red wine.

Reduce, then add the brandy and flame, add the espagnole sauce or thickened stock and garlic and bring to a simmer. Lightly fry the sausages in a nonstick pan to give them some colour. Drain the sausages to free them of any fat. Then add them to the simmering red wine sauce. Add the cooked beef and mix together. Place the mixture into individual pie dishes and cover with short-crust pastry, made in the usual way. Bake (egg washed) at 180°C/350°F/gas mark 4 for 20-30 minutes (egg washing again halfway though) until golden brown. Serve with chunky chips and gravy.

Note:​ For best results the chips should be blanched first and then finished in very hot vegetable fat or oil.