Preheat oven to 160°C / 325°F / Gas 3, season meat with salt and pepper & coat with flour.

Heat the oil and butter in a flameproof casserole dish, add the pork, sear on both sides until coloured, remove and set aside.

Add some chopped onions, garlic, carrots and celery, & sauté until lightly coloured. Return meat to pan and add sufficient wine and chicken or vegetable stock until the meat is just covered.

Place into the oven and braise 75-90 minutes until the meat is tender.

Remove the meat and reduce the sauce until slightly thickened.

• Energy: 550 kJ/ 131 kcal
• Fat: 5g, of which Saturates: 1.8g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 21.5g
• Salt: 0.14g

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours