Pork, Apricot and Ginger Casserole

A light, fresh-tasting dish, with some warmth about it... and really easy to put together!

To feed four, you will need:

600g or thereabouts diced pork
1 onion, finely chopped
1-2 tsp brown sugar
1-2 cloves garlic
Fresh root ginger, about 2cm, finely grated
1-2 tbsp flour
Chicken stock, about 3/4 pint
A large handful dried apricots
Single cream or creme fraiche
Parsley or lemon thyme

Start by browning the meat in a little oil in a frying pan - you will probably have to do this in two batches. Then transfer the meat to a casserole dish.

Then add a little more oil to the frying pan and soften the onion with the sugar, add the crushed garlic and the ginger after about five minutes, and cook for a few minutes more. Tip everything into the casserole dish with the meat.

Move the casserole dish onto the heat and stir in the flour, letting it cook through for a minute or two, then slowly add the chicken stock while stirring, allowing it to thicken slightly. Throw in the dried apricots, clap on the lid and shove it in the oven on a medium heat (about 170') for about one to one and a half hours or until meat is tender.

You can stir in a tablespoon of cream or creme fraiche if you like before serving. This went very well with rice and a green salad, and just needs a scattering of parsley or a sprig of lemon thyme to garnish.

Bon appetit!