Roast cutlets with mashed potatoes and butter-apple-onion topping

➊ Pat the cutlet dry and oil it lightly. Season all over with salt, pepper, paprika, chilli and lemon zest, then spread with the berry jam and massage it in well. Refrigerate for an hour so that the marinade takes effect.

➋ Heat the grill to at least 250 °C and set it up for indirect grilling. Place the cutlet roast in a roasting basket and grill over indirect heat for 10 minutes. Then reduce the heat to 150 °C. During grilling, regularly drizzle the roast with butter and sprinkle with the remaining lemon zest. When the core temperature reaches 76 °C, turn down the grill and let the roast rest for 5 minutes. Serve with or without the bone.

➌ For the mashed potatoes, cook the unpeeled potatoes with caraway seeds in salted water. Then drain and press through the spaetzle press - this saves you having to peel the hot potatoes. Heat the milk, cream and butter and slowly add to the potato mixture - more or less depending on the desired consistency. There may still be a few pieces of potato left in the mash. Do not mix for too long, otherwise too much starch will come out and the mash will become gelatinous. Season well with salt, pepper and nutmeg.

➍ For the topping, wash the apples, core them and cut them into thin slices. Peel the onions and cut them into thin strips. Caramelize them in a cast-iron pan with brown sugar and a small piece of butter. Then add the remaining butter and let the mixture simmer until soft. Add the raisins, season everything with salt, pepper and chili and pour over the mashed potatoes as a topping.