800g pork fillet cubed, 2 tbsp plain flour, knob of butter and glug of olive oil, 1 onion chopped, 2 cloves of garlic chopped, 2 cooking apples peeled and sliced into chunks, 1 tbsp chopped sage, 400ml vegetable stock, 200ml madeira (you could use wine or port), salt and pepper
I am very lucky to have an Aga so casseroles are literally the easiest thing in the world to do. Firstly place the cubes of meat in to a bowl along with the flour. Mix the meat around to coat it with the flour. Take a large heavy bottomed pan, add the butter and olive oil and heat gently - when the butter is melted add the meat into the warm pan - you want the meat to brown on the edges so it seals - don't be tempted to stir it too much - allow the bottom to brown and then turn, keeping going until the meat is browned all over - this should take about 5 mins - once browned remove the meat from the pan and put to one side. In the same pan add the onion and garlic - cook for 3 or 4 mins. Leave on the heat and return the meat to the pan, pouring in half the vegetable stock at the same time - give it a stir and make sure you scrape all the delicious cooking juices off the bottom of the pan. Bring to a simmer then add the cooking apples and the sage, and then the madeira. Season. Slowly keep adding the rest of the stock - stop when you feel there is enough juice. Bring to the boil, then place a lid on the pan and put in the oven at about 120C for as long as you can - min 4 hours.