Normandy Pork Casserole with Apple Brandy Recipe

1 tablespoon olive oil
175g (6oz) smoked bacon cut into small pieces
1 tablespoon butter
1 bay leaf
250g (9oz) small shallots peeled
1 ¼ kg (2lb 12oz) pork shoulder (trim the skin) 3cm (1 ¼ inch) diced
750ml (3 cups) pork or vegetable stock
60ml (¼ cup) calvados (apple brandy)
2 sticks of celery diced
2 crisp, sharp eating apples peeled and diced (granny smith, bramley or similar)
2 teaspoons coarse grain mustard
1 teaspoon coarse black pepper
1 tablespoon fresh sage, chopped or 1 teaspoon dried sage
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
100ml crème fraîche
2 tablespoons of cornflour mixed with 100ml (½ cup) water

Finish with
1 knob of butter
8 sage leaves

This dish is especially suited for the winter months, as its heartiness is both filling and comforting. Although it has a long cooking time, the preparation itself is short and straightforward. It is suitable when entertaining, as once the initial preparation is done, little more work has to be put into it and all your energy can be invested in looking after your guests. The dish can be served with a combination of mashed or jacket potatoes, dumplings, crusty bread, and steamed vegetables. In terms of cooking appliance, any oven proof, and deep dish will do the job. This recipe can also be adapted for cooking in a slow cooker or crock pot, if you can wait that long!

1. Preheat the oven at 170ºC / 325ºF / Gas Mark 3. Or fan oven at 150 ºC

2. Heat the olive oil in the casserole dish over a medium heat on the hob and add the bacon. Cook until crisp, then drain it into a separate dish, but keep the oil in the casserole.

3. Add the butter to the casserole dish and after cooking the shallots until they’re browned, add the pork bit by bit. Let each batch of pork colour slightly before adding more.

4. When all the meat is in the casserole and has coloured, remove the casserole from the hob, and pour the calvados over. Very carefully ignite, and stand well back until the flames have died down.

5. Put the casserole dish back on the hob over a medium heat again, and add the chopped apple, mustard, celery, pepper, herbs and stock. Stir well while bringing it to a gentle simmer. Then put the lid on and place the casserole dish back in the oven for 2 hours.

6. After 2 hours of cooking skim away the excess fat from the top of the casserole and throw the fat away. Add the crème fraîche, cornflour and water mixture. Stir them in well, then place the lid back on the dish and return it to the oven for 15-20 minutes.

7. For the finish, heat the butter in a small frying pan and add the sage leaves. Fry them gently until crisp.

8. Take the casserole dish out of the oven, stir the content and add your preferred seasoning. Then decorate the content with the fired sage leaves and serve with potatoes, dumplings, bread and/or steamed vegetables.