Name: Pork, apple and cider casserole
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6
Cuisine: British, French
Ingredients: olive oil; 1kg pork shoulder fat trimmed and cut into chunks; 2 onions sliced; 1 garlic clove crushed; 3 carrots chopped; 3 celery sticks chopped; 500ml dry cider; 200ml chicken stock; 3 small eating apples each cored and cut into 8 wedges; 25g butter; 2 tbsp Dijon mustard; 4 tbsp double cream; 1 tbsp chopped parsley; 1 tbsp chopped sage

Two bowls of pork, apple and cider casserole

olive oil
1kg pork shoulder
fat trimmed and cut into chunks
2 onions
sliced
1 garlic clove
crushed
3 carrots
chopped
3 celery sticks
chopped
500ml dry cider
200ml chicken stock
3 small eating apples
each cored and cut into 8 wedges
25g butter
2 tbsp Dijon mustard
4 tbsp double cream
1 tbsp chopped parsley
1 tbsp chopped sage

Method

step 1
Heat the oven to 170C/150C fan/gas 3. Heat 1 tbsp of oil in a large casserole dish. Season the pork well then brown all over in batches, removing to a plate as you go.
step 2
Once the pork is cooked, add the onions to the pot and cook for 20 mins until soft and golden. Add the garlic and cook for 1 min, then add the veg and cook, stirring, for a further 5 mins.
step 3
Return the pork to the casserole dish and pour in the cider and stock. Cover and put in the oven for 1hr 30 mins-2 hrs or until the pork is tender.
step 4
Meanwhile fry the apple wedges in the butter until lightly golden. Take the casserole out of the oven and stir in the apples, mustard and cream. Return to the oven for 30 mins. Stir through the herbs just before serving with creamy mash.