Serves 4

A true Covid-19 Lockdown recipe. I had diced pork and all the ingredients for a Waldorf salad – apples, celery and walnuts – and thought that they would go together. I was also reminiscing about how we used to cook pork tenderloin with apple and Calvados and call it Normandy Pork. So, this is Normandy Pork 2.0: Waldorf Pork (sounds better than Lockdown). Diced chicken would also work well in this dish and would cook in about half the time.

Print the recipe here.

Delicious just served with oven-baked crispy topped mash.

• 2 tbsp flour

• 1 tsp ground mace or nutmeg

• 450-500g diced pork or chicken

• 1 tbsp oil

• 2 eating apples

• 2-3 sticks celery

• 2 bay leaves

• 300ml cider or apple juice

• 150ml double cream or creme fraiche

• 50-75g walnut pieces

• Paprika to garnish

1. Mix the flour, mace and some salt and pepper together on a plate, add the pork and toss it until well coated in the seasoned flour.

2. Heat a skillet which has a lid over a medium high heat. Add the oil when the pan is hot quickly followed by the pork and any loose flour. Cook quickly until the pork is browned on all sides, but do not let it blacken.

3. Meanwhile, dice the unpeeled apples into 8-10mm pieces and slice the celery into 1cm pieces. Add the apple and celery to the browned meat with the bay leaves, reduce the heat and cover the pan. Cook slowly for 4-5 minutes until the apple and celery have both softened. Stir once. During this slow cooking (sweating) any sediment from browning the meat will lift from the bottom of the pan.

4. Stir in the cider with some more seasoning and a little water if necessary to almost cover the meat. Bring to the boil, stirring frequently, then cover and cook slowly for 45 minutes.

5. Toast the walnuts while the pork is cooking. If your oven is on, place them on a baking sheet and, depending on the oven temperature, cook for 5-10 minutes until starting to darken in colour. You can also brown them in a dry frying pan over a medium heat. Roughly chop the walnuts and set aside for garnish.

6. When the pork is tender add the cream and simmer, uncovered, for 2-3 minutes. This combines the cream into the sauce. Season to taste, sprinkle with a little paprika for colour and the chopped walnuts.

Top Tips:

• I love fruity pork dishes and think we really underrate pork in casseroles and stews. If you use diced chicken – which would be just as delicious – it would be well cooked in 20 minutes.

• Mace is the outer coating of the nutmeg and has a more savoury and deeper flavour. If you don’t have mace use nutmeg and more pepper. If you have whole mace, use one whole piece or 4-5 strands and add it with the bay leaf.

• I had some cider open and so used that but apple juice would be just as good. I particularly like the Cawston Press juices and usually have some of their apple and ginger juice to hand for non-drinkers. You know, when people used to come round for meals…. The apple and ginger juice would be good in this.

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