1. Preheat the oven to 325ºF (160ºC). Heat the oil in a flameproof casserole dish, add the pork and fry, stirring frequently, for 5 minutes or until browned on all sides. Add the celery and onion and fry gently for about 10 minutes or until softened.
2. Pour in the cider or apple juice and add the bay leaf. Season with pepper. Bring to a boil, then cover the casserole and transfer to the oven. Cook the casserole for 11⁄4 hours or until the pork is tender.
3. About 40 minutes before the pork is ready, place the rice in an ovenproof dish and pour over the boiling stock. Stir well, then cover and place in the oven to cook with the pork.
4. About 25 minutes before the end of the cooking time, quarter and core the apples but do not peel them. Slice the quarters thickly, then add to the pork and continue cooking.
5. Meanwhile, heat a small frying pan over medium heat, add the walnuts and cook, stirring, until lightly toasted. When the pork is tender, stir in the walnuts and taste for pepper. Garnish with the chopped celery leaves and serve hot, with the rice.

Normandy pork with apples, celery and walnuts variations: Add 1 chopped garlic clove and 1 teaspoon chopped fresh ginger to the onion and use freshly squeezed orange juice instead of the fresh apple cider or apple juice. Replace the apple slices with the segments of 2 oranges, adding them 10 minutes before the end of the cooking time. Garnish the casserole with shreds of orange rind. Cook the rice in a mixture of orange juice and vegetable stock.

preparation time 15 mins
cooking time 1 1⁄2 hours
serves 4

PER SERVING

855 calories
52 g protein
31 g total fat
4 g saturated fat
160 mg cholesterol
85 g total carbohydrate
22 g sugars
6 g fibre
808 mg sodium

Some studies indicate that a small quantity of walnuts eaten regularly can help to reduce high blood cholesterol levels. Walnuts may also guard against cardiovascular disease and cancer because of the antioxidants they contain: selenium, zinc, copper and vitamin E.