Cidered Pork with sage dumplings

I cooked this in celebration of Mabon, but it is so good you will not want to save it just for celebrations. I also made a batch of my ratatouille bread to mop up the appley sauce.

Ingredients

1 tbsp sunflower oil

1 1/2 lb pork shoulder, cubed

1 thinly sliced leek

2 tbsp plain flour

1/2 pint dry cider

1/2 pint chicken stock

2 sliced carrots

1 cored and sliced cooking apple

2-3 stems of sage

salt and pepper

method

Preheat the slow cooker.

Heat the oil in a frying pan and brown the pork. Transfer to your slow cooker.

Fry the leek untill softened.

Stir in the flour, then mix in the cider and the stock.

Add the carrot, apple, sage, and season with salt and pepper.

Bring to the boil, stirring.

Transfer to your slow cooker pot and cook on low for 8-10 hours.

Make the dumplings

Put the flour, suet,herbs and a little salt and pepper into a bowl and mix together.

Slowly add enough water to make into a soft dough.

Roll into 12 balls with floured hands.

Arrange on top of the pork and continue cooking on low for 1 hour.