Pork in cider with sage dumplings

30ml/2tbsp plain flour, seasoned with salt and ground black pepper
675g/1½lb lean boneless pork, cubed
15ml/1tbsp olive oil
1 onion, sliced
225g/8oz carrots, peeled and sliced
500ml/1pt dry cider
2 eating apples, cored and sliced
1 bouquet garni
30ml/2tbsp dijon mustard
30ml/2tbsp worcestershire sauce

For the dumplings:
100g/4oz self-raising flour
50g/2oz beef or vegetable suet
30ml/2tbsp chopped fresh sage, or 10ml/2tsp dried sage

Method:

1. Coat pork in flour. 
2. Heat the oil in a large pan and cook the onion until lightly browned.
3. Add the floured pork and cook until browned on all sides. Stir in carrots and cook for 2 mins.
4. Add remaining ingredients, bring to the boil and then carefully transfer to a casserole dish, cover and cook in the oven.
5. Meanwhile, make the herby dumplings: mix the flour, suet and herbs or seasoning. Add 45-60 ml/3-4 tbsp of water and mix lightly to a soft dough. Shape into eight balls and add to the casserole, slightly apart, after 1½ hours. Cover and cook for a further 20-30 mins until the dumplings are risen and light.

Fan oven:  140ºC  1½-2 hours
Convection oven:  160ºC preheated  1¾-2¼ hours
Gas oven:  Mark 3 preheated  1¾-2¼ hours

Serve with a selection of seasonal vegetables.