Its British Food Fortnight this September

Try out this delicious autumnal casserole dish for a warming and comforting dinner

500 gr Pork, cubed boneless
4 tsp Flour
1 tbsp Oil
1 Onion, chopped
120 gr Mushrooms, sliced
300ml Cider
150ml Vegetable stock
1 tbsp cider vinegar
1 tbsp Whole grain mustard
1 tbsp Sage, rosemary & thyme, chopped
2 tbsp Creme Fraiche
1 Granny smith apple, diced
salt and pepper to taste

1. Pre- heat the oven to 170C
2. Combine the flour with the pork and season. Heat the oil in a casserole dish over the stove and fry the pork until its begins to brown. Add the onions and fry until softened then stir through the mushrooms followed by the cider, veg stock, vinegar,mustard and herbs
3. Cook for 20 min in the oven uncovered then stir in the apple and creme fraiche and cook for a further 20 minutes.
4. Serve with mashed potato or crusty bread