The flavours of tender pork and sweet winter apples combine beneath a layer of crunchy golden potato topping, just waiting to be scooped up.
1.5kg pork neck, cut into 2cm pieces
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp plain flour
2 Tbsp extra virgin olive oil 25g butter, chopped
2 cloves garlic, thinly sliced
1 leek, white part only, halved and thinly sliced
700ml dry apple cider
100ml chicken stock
200g button mushrooms
1 Tbsp tarragon leaves, plus extra, to garnish
2 Granny Smith apples, peeled, cored, diced
400g desiree potatoes, peeled, cut into 3mm-thick slices
2 Tbsp panko breadcrumbs
2 Tbsp finely grated parmesan
Preheat oven 140°C. Put pork in a large zip-lock bag and season generously. Add flour and shake well to coat.
Heat 1⁄2 of the oil in a large heavy- based ovenproof lidded saucepan over a medium-high heat. Add 1⁄2 of the pork and cook, stirring occasionally, for 5 minutes or until lightly browned. Set aside and repeat with remaining pork and oil.
Add butter, garlic and leek to same saucepan and cook, stirring occasionally, for 5 minutes or until leek is soft.
Return pork to pan, then pour in cider and stock. Increase heat to high and bring to the boil. Stir in button mushrooms and tarragon. Cover with lid, transfer to oven and roast for 3 hours.
Stir in apples. Increase oven to 240°C. Arrange potato slices on top of pork, slightly overlapping. Brush potatoes with a little of the casserole liquid, then scatter over breadcrumbs and parmesan. Cook, uncovered, for a further 20 minutes or until top is golden. Serve stew garnished with extra tarragon leaves.