One-pot pork stew with leeks and celeriac

THIS hearty stew from central Macedonia is packed with flavour from the sweet leeks, earthy celeriac and lemon.

SERVES 6 Per serving: Calories, 444; carbohydrates, 3.6g; protein, 39g; fat, 27g; fibre, 3.7g

1kg pork shoulder, cut into pieces 5 tbsp extra virgin olive oil 50g butter 2 tsp salt Freshly ground black pepper 2 leeks, cut into 2.5cm pieces 350g celeriac, cut into 2.5cm pieces 3 celery sticks, cut into 1cm pieces 150ml white wine 1 litre vegetable stock, or water Juice of half a lemon, plus wedge 3 egg yolks A few celery leaves

PREHEAT oven to 160c/gas mark 3. Brown the pork in the oil and half the butter for around 10-15 minutes, until caramelised. Add salt and pepper. Let the water evaporate then remove the pork. Add the vegetables to the pan with the remaining olive oil and saute for 5 minutes, or until lightly browned. Pour in the wine and let it reduce for 5 minutes. Add the stock and stir, ensuring the meat and vegetables are immersed. Cover and put into the oven for 90 minutes. Stir in the remaining butter and season to taste. Mix the lemon juice with the egg yolks. When the pork is tender, remove from the heat. Push the stew to one side to create a pool of liquid. Pour the egg and lemon mixture slowly into the pool, stirring quickly. Divide the stew into bowls with a wedge of lemon, celery leaves and black pepper, then serve.