• 1 kilo Fernleigh Free-Range pork, chunky cut

• 6 Fernleigh Free-Range hot chorizo

• 2 large organic Fernleigh Farm carrots

• 4 celery sticks

• 3 Fernleigh Farm florence onions

• 8 cloves Angelica organic garlic

• 500g Fernleigh Farm tomatoes, peeled

• 500ml apple cider

• 4 tablespoons flat leaf parsley

• 2 heaped tablespoon fresh thyme

• salt and pepper

• 300grams dried white beans

• Orchard of St Francis Olive oil

Drain and rinse beans, cover with cold water, bring to the boil. After an hour drain beans and rinse under cold water. Set aside. Warm a heavy-based oven-proof casserole dish and drizzle in approximately 200ml of olive oil. Add chunky cut Fernleigh free-range pork, increase heat and fry until coloured. Add tomatoes, apple cider, herbs, salt and pepper, beans and water to cover the pork. Put the lid on and pop into oven for an hour at 180ºC. After an hour add the sliced Fernleigh free-range hot chorizo. Continue to cook for about 1 to 1.5 hours. The meat and the beans should be tender.

Serve with Gabriel Horvat Pyrenees Shiraz 2007.

Serves 6.