The perfect meal for an autumnal day that is deeply comforting, filled with flavour that intensifies as it cooks for longer and longer. Serve up alongside a crisp cider and a buttered hunk of bread or cheese topped crusty roll.
Ingredients
Method
-
Preheat the oven to 160c.
-
Place the salt, pepper and juniper berries into a mortar and pestle and crush them until fine, then mix with the flour in a large bowl.
-
Place a medium casserole dish over a moderate heat and add half of the oil.
-
When hot add the carrot, onion and leek and fry until the vegetables start to caramelise.
-
Add the garlic and continue to cook for a further two minutes.
-
Remove the vegetables from the pan and set aside.
-
Add the remaining oil and then brown off the pork in batches placing each batch in the seasoned flour as you go.
-
Shake off any excess flour and return the pork and the vegetables to the casserole and cover with the chicken stock.
-
Add the bay leaves and thyme and give it a good stir.
-
Bring to a simmer then put the lid on top and place in the oven for 1 and 1⁄2 hours.
-
Remove from the oven and stir in the Bramley apples, leave the lid off and return to the oven for a further 1⁄2 hours.
-
Native Breed Diced Pork
From £4.00 -
Properly Free Range Pure Chicken Stock
£4.50Regular price £3.83 -
Stoneground White Flour
£3.75 -
Pure Sea Salt
£4.95 -
Two Fields Olive Oil
£15.50
