Pork with apple and juniper berries

Method

1. Preheat the oven to 170C/Gas 3.

2. Heat the olive oil in a large casserole dish with a lid. Brown the pork well all over in batches. As each batch is ready, remove to a waiting plate.

3. When all the meat has been well-browned return it to the pan and pour over the cider, stirring well to incorporate all the residue on the bottom of the pan.

4. Add the water, stock cube, rosemary, juniper berries and apples. Bring the liquid to the boil then put the lid on the casserole and transfer it to the oven.

5. Cook for 1½ hours until the meat is tender, checking occasionally that it isn't drying out (top up with a little boiling water if necessary).

6. Stir in crème fraiche and butter, and serve with well-buttered baked potatoes.

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Ingredients

2 tbsp Olive oil
1kg diced leg of pork
500ml sweet cider
200ml water
1/2 chicken stock cube
1 tbsp Rosemary, finely chopped
1 tbsp Juniper berries
2 Bramley apples, peeled, cored and sliced
115ml crème fraiche
25g Butter

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