This is a new feature, which may be of interest to those who like their pork to look good in the kitchen as well as in the field. Anyone wishing to share their special recipe can send it to the editor by fax, post, e-mail or telephone, so we can all enjoy.

Serves 4 - gas 2,150°C, 300°F

1lb of belly pork, de-rinded and cut into cubes
2 tablespoons dripping
4oz. lean bacon, diced
1 small onion, finely chopped
1 large cooking apple, peeled, cored and diced
Pinch of dried mixed herbs
Pinch each of ground nutmeg and pepper
¼ pint of chicken stock
3 level tablespoons sugar
3 level tablespoons wine vinegar
1 medium red cabbage, finely shredded
Rind and juice of 1 orange

Melt the dripping in a large saucepan and add the pork, bacon, onions and apple. Stir for a few minutes over a gentle heat and sprinkle with herbs and spices. Mix together the stock, sugar and vinegar. Meanwhile wash the cabbage well in salted water. Add the shredded cabbage and orange rind and juice to the pork mixture and mix all the ingredients well. Add the liquid and transfer to a large buttered casserole dish. Cover and cook in the oven for about 2 hours. Remove the orange peel and serve with jacket or new potatoes.
 

Contact Chris at Jobes Barn, Glebe Farm, Fosse Way, Ashorne, Warwickshire, CV35 9AE or telephone/fax 01926 650005.