Pork and cider casserole

Heat half of the oil in a large frying pan or flame proof casserole and fry the pork until browned. You may have to do this in batches, adding a bit more oil as needed. Remove the pork and set aside.

Melt the butter in the same pan and fry the mushrooms and garlic until just soft, about 2-3 minutes. Add the grated carrot and stir through. Add the cider and bring to the boil, scraping up any bits from the bottom. Simmer until reduced by about half.

Stir in the creme fraiche, return the pork to the pan, cover and simmer gently for 20-25 minutes.