Served on creamy mash, the sweet slightly tangy apple cider elevates this pork cider and winter vegetable casserole to a wholesome and warming comfort food.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pork cider and winter vegetable casserole

• 2 tablespoons olive oil
• 1kg pork shoulder, rind removed and diced into large (8 cm) chunks
• 2 onions, sliced
• 2 sticks of celery, roughly chopped
• 1 large carrot, peeled and cut into large chunks
• 1 large parsnip, peeled and cut into large chunks
• 1 turnip, peeled and cut into large chunks
• 1 swede, peeled and cut into large chunks
• 2 bay leaves
• 2 tablespoons plain flour
• 1 litre low salt chicken stock
• 300ml of your favourite apple cider
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper

to serve

• 1 handful continental parsley, chopped

Preheat oven to 180^oC degrees. Heat the oil in a large, heavy-based casserole dish over a medium to high heat. Brown the meat in batches and set aside, be careful not to crowd the pan as meat will stew. Add the onions, celery, carrot, parsnip, turnip and bay leaves to the dish and fry for approximately 10 minutes or until golden brown. Return the meat and any juices to the pan and the flour, salt and pepper evenly over the browned pork. Stir well then add the cider and stock. Put the lid on the dish and place in the oven, cook for 2 hours or until meat is tender and falling apart. Garnish with fresh parsley, delicious served with mashed potato and seasonal green vegetables. Serves 6.