Pork & Rocquette Cider Stew

Serves Four


2 sticks of celery
2 medium carrots
2 medium onions
olive oil
1 heaped tablespoon of flour
1 x 400g tin chopped tomatoes
sea salt and freshly ground black pepper
3 sprigs of fresh sage
500g diced stewing pork
500ml Rocquette cider


If using the oven to cook your stew, preheat it to 200 c, 400 f, gas 6. Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop. Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olive oil and fry for 10 minutes. Add the pork and the flour. Pour in the Rocquette Cider and tinned tomatoes. Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper. Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours. Remove the lid for the final hour. When done, your meat should be tender and delicious.