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Pork & Apple Casserole


added chicken stock, doubled sauce, extra carrots and potato


400g Scotch pork shoulder, diced
2 tbsp plain flour
3 tbsp olive oil
1 medium onion, peeled and finely chopped (about 65g)
2 carrots, peeled, topped and tailed and diced (about 170g)
1 stick celery, diced (about 50g)
1 tsp freshly ground black pepper
300mls hot vegetable stock/pork stock (made using low salt baby stock cubes, or homemade)
1 Bramley apple, peeled, cored and sliced



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