Slow cooker recipes like this delicious pork are a winner as they’re so easy to make and the flavour is spot on every time. This one calls for fennel and apple cider, which give it a beautiful warmth while fresh thyme is the perfect finish.

Ingredients

• 1 tablespoon olive oil
• 1.5kg piece pork neck
• 12 eschalots, peeled
• 2 small fennel bulbs, thinly sliced
• 4 garlic cloves, thinly sliced
• 355ml bottle apple cider
• 1 cup (250ml) chicken stock
• 3 large pink lady apples, cored, cut into thick wedges
• 2 teaspoons fresh thyme leaves
• Steamed or mashed potato, to serve
• Steamed broccoli, to serve

Method

• Preheat oven to 150C/130C fan-forced.
• Heat oil in a large, heavy-based, flame-proof casserole dish over medium-high heat. Add pork. Cook for 8 minutes each side or until browned. Remove from heat.
• Add eschalots, fennel and garlic. Pour over cider and stock. Season with salt and pepper. Cover and bake for 2 1/2 hours. Remove from oven, add apple and continue to bake for 1/2 hour or until apple is tender. Stand for 10 minutes.
• Remove apple wedges and dice into small pieces to top pork with when serving (this is just a serving suggesting; you can leave the wedges whole if you prefer).
• Slice pork. Sprinkle with thyme and top with apple. Serve with steamed or mashed potato and broccoli.