Now this is an Autumn recipe; The combination of spicy and sweet, wholesome, hearty and warming. It’s also pretty easy to make (the effort is in the preparation) and can even be made in the slow-cooker if you’d prefer.
800g Duchy Originals From Waitrose Organic British Pork Diced Leg or any stewing pork leg or shoulder
2 tbsp plain flour
3 tbsp sunflower oil
1 large onion, sliced
3 sticks celery, sliced
2 cloves garlic, chopped
1 tsp ground cinnamon
1 tsp ground mace
1 tsp mild curry powder
2 tbsp thyme leaves
100g soft dates, chopped
100g soft apricots, chopped
Juice of 1 orange
500ml Louis Jadot 2009/10 Mâcon-Azé, Burgundy, France, white wine
25g walnut pieces
Chopped parsley, to serve
- Preheat the oven to 170ºC, gas mark 3. Toss the pork in the flour to coat, using half the oil in a non-stick frying pan, fry the pork on all sides until browned. Remove with a slotted spoon and place in an ovenproof casserole dish.
- Heat the remaining oil in the frying pan and add the sliced onion, celery and chopped garlic cooking gently for 3–4 minutes until softened.
- Add in the cinnamon, mace and curry powder and cook for a further minute.
- Add the thyme leaves, dates, apricots and orange juice and wine, season with salt and pepper and bring to the boil.
- Pour over the pork in the casserole dish and place in the oven for 1½–2 hours until the pork is tender.
- To serve, dry fry the walnut pieces and scatter over the top with chopped parsley
Serves four with some left overs.