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
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Preheat the oven to 160c.
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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.
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Place a medium casserole dish over a moderate heat and add half of the oil.
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When hot add the carrot, onion and leek and fry until the vegetables start to caramelise.
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Add the garlic and continue to cook for a further two minutes.
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Remove the vegetables from the pan and set aside.
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Add the remaining oil and then brown off the pork in batches placing each batch in the seasoned flour as you go.
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Shake off any excess flour and return the pork and the vegetables to the casserole and cover with the chicken stock.
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Add the bay leaves and thyme and give it a good stir.
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Bring to a simmer then put the lid on top and place in the oven for 1 and 1⁄2 hours.
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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.
