2 lb spare ribs cut into large pieces

2 tablespoons oil

4 oz mushrooms sliced

2 onions, chopped

2 cloves garlic, crushed

2 cooking apples, sliced

2 leeks, sliced

green pepper, chopped

2 carrots, sliced

1 small turnip, cubed

1 parsnip, cubed

1 tablespoon flour

pint Somerset cider

pint stock

a little fresh parsley, thyme, and sage

seasoning

1. Heat the oil and seal the pork completely. Add the onions and cook for a few minutes before adding first the garlic and then the mushrooms. Add all the other vegetables, herbs and stir in the flour.

2. Pour in the liquid, add the seasoning, and give the contents a good stir. Bring to the boil and gently simmer over a low heat for 40 minutes or place in a preheated oven (190C / 375F / Gas Mark 5 and cook until the meat is tender.

(Serves 4 portions)