Instructions: Cut pork into 25mm cubes; chop onions; core and cut apples into wedges.

Heat the oil in a large flameproof casserole.

Fry apples until a light golden brown then drain and set aside.

Add pork to the pan in batches and fry over a high heat until browned; reserve. Lower heat add onions and cook gently for 5 to 6 minutes.

Stir in the flour pour in the cider and blend until smooth.

Bring to the boil and bubble until reduced by two thirds.

Return the pork to the casserole with the stock then season.

Add the vinegar.

Bring to the boil.

Cook on the grid shelf on the floor of the roasting ovenfor 1 hour or until tender.

Cook on the shelf on the bottom runners of the baking ovenfor 1 1/4 hours.

Add the apples to the casserole 5 minutes before the end of the cooking time.

Adjust the seasoning then reduce the juices (if necessary) by cooking fast on the boiling plate.

Meanwhile cut the vegetables diagonally into short lengths.

Cook in boiling salted water until just tender (french beans for S minutes asparagus for 3 minutes mangetout and spring onions for 2 minutes).

Drain and season.

Spoon the vegetables over the pork to serve.

A classic combination of pork apples and cider. The amount of vinegar required will depend on the sharpness of the apples you use.

Serves 6

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