Pork and prune casserole

Heat the oil in a frying pan. Brown the pork loins well on both sides, then remove them from the pan. Place them in the slow-cook pot and scatter the prunes on top.

Add the carrot, celery and leek to the pan and continue to cook for a further 2-3 mins.

Stir in the flour, then the cider and stock cube and bring to the boil, stirring well, until the sauce thickens and the stock cube dissolves. Stir in the mustard and seasoning.

Pour the sauce over the meat and prunes. Put a lid on the pot and cook for 2-3 hours on high, or 4-6 hours on low.

Serve with mashed potato and green beans. Can be frozen for up to 1 month. Defrost thoroughly before reheating.