Pork shoulder with leeks, chestnut mushrooms & cream

Preheat the oven to 150°C, gas mark 2. Start by heating the oil in an oval casserole over a medium heat. Add the pancetta and cook for 6-8 minutes, or until golden on all sides. Lift the pancetta out of the casserole using a slotted spoon and set aside.

Season the pork shoulder all over. Add the joint to the casserole then fry gently on all sides until the pork has taken on a deep golden colour. Set the browned pork shoulder aside with the pancetta.

Add the leeks to the same casserole, along with the sliced garlic, all the fresh herbs and a little seasoning. Sweat the leeks gently for about 10 minutes, stirring occasionally. Then sprinkle in the flour and cook for a further 2-3 minutes before pouring in the cider and stock, stirring and bringing to a simmer.

Return the browned pork and pancetta to the casserole and give everything a gentle stir to mix the ingredients together. Then place the tight-fitting lid on and place into the oven for 2 hours, until cooked through and juices run clear and there is no pink meat.

Meanwhile, set a large frying pan over a medium heat and add the butter. When it is bubbling, add the mushrooms and season them lightly. Sauté the mushrooms, turning them regularly for 6-8 minutes until cooked through. Cover and set aside.

When the pork shoulder is cooked, there is no pink meat and the juices run clear, add the fried mushrooms and double cream to the casserole and stir well. Return the casserole to the oven for 15 minutes without its lid. Stir in the chopped parsley and check the seasoning before bringing to the table with a dressed green salad and some good bread, or creamy mash.