Pork In Walnut Sauce

Pre-heat oven to 170°C.

Butter (50g)
Nutmeg (1 tsp.)
Black Pepper (1 tsp ground)
Salt (1 tsp)

Mix to form a paste.

Pork (1½ kg shoulder, boned)

Rub spice paste over joint.

Heat flameproof casserole on high
Brown joint well on all sides.

Brandy (1 tbp)

Add and flame.

Milk (500 ml)

Add when flames start to die down.
Place casserole uncovered into oven for 30 minutes.

Walnuts (120g in pieces)

Add to casserole & cook for another 30 minutes

Apples [4 small]

Core, score around the middle

Butter (50g)
Cloves (½ tsp ground)
Cinnamon (½ tsp ground)
Allspice (½ tsp ground)

Mix to a paste & insert into centre of apples.

Place apples on a heatproof dish and place in oven.
Cook Pork and Apples for a further 30 minutes.
Remove Pork and place on serving dish.
Put casserole on hob on a medium heat.

Cornflower (1 tsp.)

Spinkle into casserole.
Stir until pan juices thicken.
Pour into serving jug.