This man is a legend. His Real Cooking is a much loved, well thumbed cookbook stolen from my mum. It has a ton of classic recipes and is full of saucy commentary on purple proud aubergines and young well hung lamb. Etc. His telly show isn’t sadly a patch on his writing but if you get this book you will never go hungry.
Today he surpassed himself with pork and lemon casserole. Unfortunately, as a stew, it doesn’t photograph well, so here’s a picture of a happy diner instead.
Fry four chopped onions and four cloves of garlic, halved, in butter over low heat in giant casserole. When light gold after about twenty minutes, spoon onions into a bowl and use same pan to brown off a pound of pork belly cut into inch cubes. Return onions to pan with two bay leaves, rosemary, and sprinkling of flour. Stir, put on butter paper and lid, and put in 150 oven for ninety minutes.
Spoon in two tablespoons wholegrain mustard, one of capers and juice of a lemon and its shells. Stir. Give it 25 minute more.
Serve with red wine and boiled spuds and green salad.