Pork and Mustard Casserole

Cut the pork into large lumps - slightly bigger than you would put in your mouth.

Chop the onions roughly. Peel and halve the garlic and cook them in butter in a deep ovenproof dish for 20 mins until pale and golden. Remove from the pan.

Add the pork to the pan and fry for about 5 mins until the fat turns golden. Return the onions and garlic, add a little salt and a sprinkling of flour then cover with a butter paper and a tight fitting lid.

Cook at 150 degrees for 1.5 hours.

Stir in the capers, mustard and lemon juice and return to the oven for 25 mins.

Serve with the parsley stirred through.