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Recipe: Normandy Pork with Cider


4 tbsp vegetable oil
1 kg lean pork, diced
2 large onions, diced
2 large carrots, diced
2 large carrots, thickly sliced
2 leeks, washed and sliced into 3 cm lengths
500ml dry cider
2 bay leaves
1 tsp Dijon mustard
1 tbsp cornflour
200g half fat creme fraiche
2 Cox's apples


Heat the oil in a large frying pan over a medium high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole.

Add the onions to the frying pan and fry for 5 minutes, stirring until just transparent. Place in the casserole with the pork. Add the vegetables to the casserole, then pour over the cider and add the bay leaves.

Put over a high heat and bring to the boil. Cover and simmer for 1 hour or until the pork is tender. Stir the mustard and cornflour into the creme fraiche, then stir into the casserole.

Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.

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