Pork apple and cider casserole
Ingredients
- 2 tbsp rapeseed oil or olive oil
- 600g pork shoulder or pork cheeks, fat and sinew trimmed, cut into chunky pieces
- 1 large onion, chopped
- 2 carrots, cut into chunky pieces
- 2 celery sticks, cut into chunky pieces
- 200g pack smoked bacon lardons
- 250ml dry cider (or use 100ml apple juice mixed with 3 tbsp cider vinegar and 100ml water)
- 2 eating apples (we used Braeburn), cored and cut into chunky pieces
- 1 chicken stock cube
- 1 bay leaf
- 3-4 thyme sprigs, plus extra to serve (optional)
- 140g crème fraîche
- 1-2 tbsp Dijon mustard, plus extra to serve (optional)
- 1-2 tsp cornflour, optional
- mashed potato and greens, to serve
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