serves at least 4, depending on portion size
360g (12oz) lean pork, cubed
1 tablespoon olive oil
1 large onion, chopped
1 garlic clove, crushed
2 heaped teaspoons plain flour
2 teaspoons paprika
1 teaspoon mustard powder
3 med-large carrots, sliced thickly
240ml vegetable stock
360g apples, peeled and sliced
90g (3oz) ready-to-eat prunes, quartered
freshly ground pepper
celery salt, or just salt
- In a large pan or wok, heat the oil and cook the pork until browned.
- Add the onion and garlic, and cook until softened.
- Add the flour, mixing well – this is to thicken the eventual sauce.
- Add the paprika and mustard powder, stir in well, and cook for about a minute.
- Add the carrots.
- Gradually add in the stock and cider. Bring to the boil, stirring, allowing the sauce to thicken a little.
- Reduce the heat, cover and simmer for 30 minutes.
- Add the apple slices, prunes and seasoning. Continue to simmer for 25-30 minutes.
- Serve with freshly cooked rice.
- Freezes well, so make a big batch for quick and easy meals later.
- Cooking apples will keep their flavour more, but it’s also fine to use regular, eating apples.
- Using a pair of scissors to cut the prunes is much easier and neater than a knife!