This receipe comes from Susan Brookes who used to appear on the Richard and Judy show many moons go. Susan went to school with our mother and grew up within spitting distance of where we come from. Susan has written many cook books largely based on food from Yorkshire and now lives in regal retirement not far from where she started life and nearer then ever to us. Its a bit like Roysten Vasey up here!
You will need:
4 Blue Pig chops
340 g celeriac peeled and cut into chunks
16 pitted prunes
150 ml apple juice
salt and pepper to taste
2 teaspoons cornflour
The prunes will need soaking over night unless they are the ready to eat variaty.
Then take a large casserole that is large enough to take the chops in a single layer sat on top of the celeriac. The prunes can be arranged in and around the chops, then season and pour over the apple juice. Cover and bake in an oven set to 180 C or gas 4 for about an hour or until the meat is tender. Check as you go to make sure it has not dried out and add water as necessary. When cooked remove the meat, celeriac and prunes to a serving plate and boil the gravy. Add a little slaked cornflour to thicken as required and pour over the meat.
This would be good served with mash or baked potatoes and a green vegetable. We are sure that Susan would not mind us suggesting that you could ring the changes and putting in dried apricots instead of the prunes. You could also substitute the celeriac for what ever is more seasonal and/or available. We could also imaagine a little thyme in there too.