Instructions

1. Heat the oil in a large heatproof casserole dish. Add the pork and fry for a couple of minutes until browned. Add the apple juice and reduce it to almost nothing
2. Meanwhile thinly slice the onion. Peel & core the apple, then cut them into wedges. Cut the carrot and potatoes into bite-sized chunks (no need to peel them, if they are organic).
3. Add the onion slices to the pork together with half of thyme leaves and cook for a couple of minutes. Sprinkle over the cornflour, then gradually pour in the water, while stirring the stew. Add the stock cube, garlic (if used) and the potatoes. Bring to the boil, then add the apple wedges and bay leaf.
4. Turn off the heat, then put the lid on or cover it with foil.
5. Put the dish in the oven for about 45-50 until the potatoes are cooked.
6. Scatter some parsley or coriander leaves on top just before serving.