Instructions: Place the prunes in a bowl and cover with boiling water.

Place a plate on top as a lid and leave to stand for at least 4 hours or overnight. Slice the pork fillet into approximately li"/I.San slices.

Toss well in the seasoned flour.

Melt the butter in a frying pan.

Brown the floured meat on all sides.

Remove from the heat and keep warm in the simmering oven.

Add the onions to the pan and cook over a gentle heat until softened but not brown.

Place the onions in an ovenproof dish then put in the meat.

In the frying pan make a sauce. Stir the flour into the remaining fat cook for 1 to 2 minutes.

Gradually stir in the stock wine and about 150ml liquid from the soaking prunes.

Season to taste.

When boiling pour over the meat add the drained prunes and cover.

Cook with the oven shelf on the floor of the roasting oven for 40 to 50 minutes until the meat is tender and the prunes plumped up.

Check the seasoning.

Prunes go very well with pork and this casserole combines the flavours so well. The pork fillet takes little cooking but the prunes will need soaking in advance.

Serves 6

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