Normandy Pork Stew

I love cooking this as it uses so much local food.

Serves 4-6

olive oil

1 large fennel bulb, top removed, roughly chopped into large chunks

2 onions, roughly chopped

3-4 carrots, peeled, chopped into chunks

500g diced stewing pork

1 heaped tbsp plain flour

500 ml dry Normandy cider

1 x 400g tin chopped tomatoes

a few sprigs of fresh sage or 3 fresh bay leaves

salt and pepper

Put a large heavy-based pan over a medium heat with a glug or two of oil. Add the onion, carrot and fennel and fry for 10 mins. Add the pork and the flour and stir through. Add the cider and the tomatoes. Stir well and then add the sage/bay and salt and pepper.

Bring to the boil then put a lid on and turn heat down to low. Leave to simmer for about 1.5-2hrs, stirring often to prevent sticking. Remove lid for the final half hour. Cook until sauce has thickened and pork is tender. Add more salt and pepper to taste.