Normandy pork casserole

This dish comes from Northern France, known for its cider apples. This dish is very simple to prepare and is ideal served with green vegetables. Serves 4.

INGREDIENTS

2 tablespoons sunflower oil 500g pork fillet (tenderloin), trimmed of fat and cut into cubes 8 celery sticks, cut across into 5cm lengths, leaves reserved and chopped 1 onion, roughly chopped 450ml cider or apple juice 1 bay leaf Salt and pepper 300g long-grain rice 900ml boiling chicken stock 3 crisp dessert apples 100g broken walnuts

METHOD

1) Preheat the oven to 160C/140C fan assisted, gas mark 3. 2) Heat the oil in a flameproof casserole, add the pork and fry, stirring frequently, for 5 minutes or until browned on all sides. Add the celery and onion and fry gently for about 10 minutes until softened.

3) Pour in the cider or apple juice and add the bay leaf. Season to taste with salt and pepper. Bring to the boil, then cover the casserole and transfer to the oven. Cook for 11/4 hours or until the pork is tender.

4) About 40 minutes before the pork is ready, put the rice in an ovenproof dish and pour over the boiling stock. Stir well, then cover and put into the oven to cook with the pork.

5) About 25 minutes before the end of the cooking time, quarter and core the apples but do not peel them. Slice the quarters thickly, then add to the pork and continue cooking.

6) Meanwhile, heat a small frying pan over a moderate heat, add the walnuts and cook, stirring, until lightly toasted. When the pork is tender, stir in the walnuts and taste for seasoning. Garnish with chopped celery leaves and serve hot, with the rice.