Ingredients:

530g Pork Shoulder

250g Cooking Apples

250g Onions

100g Pitted Prunes

1/2tsp Sage

300ml Apple Juice

50g Parsley


Method:

1. Dry fry diced pork.

2. Peel and slice apples and onions.

3. Arrange 1/3rd in bottom of casserole dish.

4. Blanch prunes in boiling water for 3 mins.

5. Place 1/2 prunes on top of apples and onions and add pork.

6. Sprinkle with sage and season.

7. Cover with remaining apples and onion and remainder of prunes.

8. Pour over apple juice.

9. Cover and place in oven and cook for 2 hours.

10. Check liquid and add more if required.

11. Sprinkle with chopped parsley before serving.