A sauce mix with mustard seeds and sage for a delicious pork, apple and cider casserole.
Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
Combine the flour with the pork and season with Salt and Pepper. Heat the oil in a casserole dish over the stove and fry until the pork begins to brown. Add the onion and fry until softened, then stir through the mushrooms, cider, stock cube, vinegar, mustard and the herbs.
Cover and cook for 1 hour or until meat is tender, adding the creme fraiche and apple for the last 30 minutes.