Preheat the oven to 180°C. Aga 4/3-door Middle of baking oven. Aga 2-door Grid shelf on floor of roasting oven with cold plain shelf on second runners.
Heat the oil in a large flameproof casserole dish and fry the pork in small batches until brown. Remove from the casserole with a slotted spoon and set aside.
Add the onion to the dish and gently fry for 5 minutes until browning around the edges. Sprinkle over the flour and stir it in with a wooden spoon.
Return the meat to the pan and add the cider. Bring to the boil and simmer for 1-2 minutes, stirring the flour into the sauce with a wooden spoon to make sure there are no lumps.
Pour in the stock and add the thyme, sage and parsley. Bring up to the boil, cover and cook in the oven for 45 minutes or until the meat is tender.
Take the casserole out of the oven and add the lettuce, peas, apples and lemon juice and zest. Stir well to incorporate and return to the oven for a further 10 minutes.
Stir in the cream, season well, toss in the mint and serve.
I think this recipe is delicious served on its own in a bowl and maybe with a slice of bread or two on the side. But if you want something a bit more substantial at a dinner party, do what I sometimes do - add about 110g of halved, cooked, hot new potatoes per person to the pork about 5 minutes before the end of the cooking time. You'll probably need a spoon to finish the sauce, as apparently it's not good manners to slurp the sauce directly from the bowl - unless of course you are on your own behind closed doors!
Recipes taken from 'Lotte's Country Kitchen' by Lotte Duncan, priced £20, published by Absolute Press. Photography © Lara Holmes.