Instructions

1. Preheat the oven to 160°C.
2. Thinly slice the onion and cut the carrots into chunks. Dice the tomatoes. Cut the potatoes into bite-sized chunks.
3. Heat half the olive oil in a heavy based casserole dish. Dust the pork with the cornflour. Add the pork to the pan and brown on all sides, then transfer them to a plate.
4. Add the remaining olive oil to the pan, then the onion and celery. Stir for about 5 minutes, until the onion has softened, then add the garlic and herbs. Stir for a minute then add the pork and white wine. Let it reduce then add chopped tomatoes, carrots, potatoes and bay leaf. Pour in some boiling water, enough to just cover the pork & veggies.
5. Crumble the stock cube into the stew, season with pepper (and chilli flakes, if liked) then cover and cook in the oven for 90-100 minutes.
6. Serve with chopped parsley scattered on top.