Brown well on all sides in a frying pan with Olive Oil, and place in a
casserole dish.
Add a very roughly chopped (big pieces) onion to the pan with a squirt
of tomato puree, and fry with a little more oil.
Add a roughly chopped leek.
When the veg looks a little softer, add to the casserole with the pork.
Add about 2/3pt medium-dry cider to the frying pan and deglaze
(bringing to the boil).
Pour the cider over the meat and veg.
Add some game stock (or chicken or pork stock) to just cover the ingredients.
Add a large sprig of sage, and three cloves garlic (peeled and bruised).
Season with salt and pepper, cook in a low oven for 1 hour or so.
(meanwhile cook 1 pumpkin, chopped, with some water and milk and
cinnamon stick until soft. Mash.)
When everything's tender, remove the meat and cover with foil on a
plate to rest.
Make a roux with butter, olive oil and a little plain flour. Add cold
cider to this, mixing, until it's a thick paste. Then add some of the
gravy from the meat and pour back into the pot.
Stir to thicken.
Carve the meat into bite sized pieces, pouring any juices into the
pot. Return the meat to the pot and reheat everything gently.
