Russian "French-style meat" (Myaso po-frantsuzski)

1. Cut the pork loin into 1 cm slices, pound them thin (about half a centimetre) under cling film with a meat mallet and season both sides with salt and pepper.

2. Preheat the oven to 190 °C and lightly oil a large baking tray; slice the onions into thin rings, cut the peeled potatoes into 3-4 mm slices and grate the cheese.

3. Lay the meat side by side over the bottom of the tray, scatter the onion rings over it, then arrange the potato slices on top, overlapping like roof tiles, and salt the potatoes lightly.

4. Thin the mayonnaise with 2-3 tablespoons of water, spread it thinly and evenly over the potatoes, and finish with a thick layer of grated cheese.

5. Bake covered with foil for 30 minutes, then uncovered for another 25-30 minutes, until the potatoes are tender (easily pierced with a fork) and the cheese has formed a golden, toasted crust.

6. Rest for 10 minutes, then cut into squares and serve with a fresh green salad or pickles.

Tip: Despite its name it isn't French at all: it was a favourite of Soviet festive tables, where "French" simply meant elegant; the onion rings steam between the meat and potatoes and provide the juices.