serves 2

  • 2 tbsp of Olive oil
  • 400gms of diced leg of pork
  • 1 carrot diced
  • 1 large onion diced
  • 2 cloves of garlic
  • 1 tbsp of plain flour
  • 250ml of cider
  • 200ml of chicken stock
  • 1 bay leaf
  • 1 tsp of dried sage
  • 100ml of single cream
  • 400gms of Maris Piper or King Edward Potatoes cut into thin slices
  • small amount of butter

add the oil to a pan and brown the diced leg of pork with the onions and carrot. Stir in the flour and cook for a minute. Add the diced garlic (I use 2 teaspoons from a jar), the cider , sage, bay leaf, chicken stock. Bring to the boil and then either simmer on the hob or cook in a slow cooker or bottom oven of the Aga for a couple of hours. When the pork is tender remove and stir in cream. Put into a flameproof dish and top with the sliced potato. Put little bits of the butter on top and place in the top oven of the Aga or normal oven until the potato is cooked and coloured.