Dorset pork casserole with bacon, cider, mustard and sage

Method

1. Preheat your oven to 140°C fan.
2. In a large pan, fry your bacon lardons until crisp, they should cook in their own fat. Add these to your heavy lidded casserole dish.
3. Gently sauté your onion and celery until soft then add to the casserole.
4. Mix the flour with the salt and pepper on a plate, then dust your pork pieces. Brown these in the pan in batches, then add to the casserole.
5. Deglaze the frying pan with a splash of cider, and add to the casserole. Tuck in the bay leaves and chopped sage. Add the whole shallots, the stock, and the rest of the cider. Mix well so the meat is covered by the liquid. Bring to the boil on the hob, then add the lid, and place in the oven for 1 ½ hours.
6. Check the casserole. The pork should be breaking up, and the liquid reduced, but still runny. Remove the lid, add the mustard and cream (or crème fraiche for a slightly healthier option) and simmer gently for another 20 minutes until the sauce is reduced to a thicker consistency which coats the back of the spoon.
7. If you wish to garnish with the remaining sage, quickly fry the leaves in a little butter in a hot pan, until crisp, and place on top of the dish.
8. Serve with mashed potatoes, perhaps with wholegrain mustard and butter stirred through, and some lovely fresh greens.