Diced Pork with apples

If using raw diced pork, trim any excess fat off. Put the flour into a deep bowl and add the salt and pepper, coat the diced pork with the flour. Heat 2 tbsp of olive oil in a large frying pan or wok over a medium heat and fry off the pork in small batches, flip the pork over to allow for even cooking, take the pork out after a couple of minutes and set aside, carry on this process until all the pork has been cooked off.

Add a drizzle of the olive oil if needed and fry the diced onions until they are see through, then add the apples and mix through until the apple slices have become golden in colour. Scrap off any bits from the bottom of the pan and add the cooked pork.

Stir gently and add the warm chicken stock, stir in the mustard and bay leaves. Allow to simmer and add the parsley. Add the brown sugar at this stage. This stage takes about 20 minutes. More stock can be added if required.

If using a rice cooker, add 4 portions of rice and then add 1.5 cups of cold water to every 1 portion of rice. Add salt and allow to cook. If using a pan, follow the above method, then bring to the boil, turn heat to min, place a dinner plate over the pan and allow to cook for aprox 12 mins. Do not lift the lid until the time has gone, take plate off, then stir gently and put a clean dish towel over the pan and allow to stand for 3 mins.

If using diced potatoes, use warm boiled salted water and simmer until cooked, then drain water. Sliced leeks are brought to the boil in salted water, drained and butter and single cream is added, bring back to a gentle simmer.

Add the brown sugar at step 3.