Pork with Apple and Cider 

• 500g pork, shoulder or gigot, well trimmed and diced
• 1–2 tablesp. olive oil
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped
• 1 good tablesp. plain flour
• 250mls dry cider
• 1 large cooking apple, chopped
• 3 tablesp. light cream
• 1 bay leafl
• Salt and freshly-ground black pepper

• 25g butter
• 1 clove garlic, chopped
• 50g breadcrumbs
• Grated rind of a lemon
• 1 tablesp. fresh parsley, chopped

Preheat the oven to Gas Mark 4, 180°C (350°F).

Heat a tablespoon of oil in a frying pan. Add the pork, a few pieces at a time, and brown well. Remove the meat as it browns to a shallow baking dish. Add a little more oil to the pan if necessary. Add the onion and garlic and cook for a couple of minutes until softened. Then add the flour and cook for a minute or two. Add the cider, stirring all the time. Then add the apple, cream, bay leaf and seasoning. Pour the sauce over the pork in the baking dish. Cover with foil and cook in the preheated oven for approximately 1½ hours or until the pork is tender.

Meanwhile make up the topping. Melt the butter in a large pan. Add the garlic and breadcrumbs. Toss together for two to three minutes until crispy. Add the lemon rind, parsley and a little seasoning. Set aside.

When the pork is cooked, taste for seasoning.