Instructions: Place the diced pork into a pan with half the olive oil, peppercorns and sage leaves and fry for 10-15 minutes or until golden brown and thoroughly cooked.

Transfer to a plate lined with kitchen paper to absorb any remaining oil and fat.

Wipe the pan clean with kitchen paper and add the remaining olive oil. Fry the onion for 5-7 minutes or until golden brown and soft. Add the mushrooms and fry for another 4-5 minutes (if the pan becomes dry add a little of the measured out cider).

Stir in the cider and bring to the boil. Bubble for 2-3 minutes, then stir in the stock, creme fraiche, the mustards and the pork.

Return to the boil and reduce by half. This should take between 10-15 minutes.

NOTES : An easy-to-prepare midweek supper, thats made with Waitrose diced pork, which contains less than 5% fat. Serve it with boiled rice or jacket potatoes and fresh green vegetables.

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