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WHEN the pig farmers presented a 10,000-signature petition to No 10 Downing Street earlier this month, it was Winnie, an Oxfordshire pig from Vitality Farm, Wallingford, who joined the campaigning farmers.

The pig industry is in crisis. Pig farmers need our help if they are to survive. We can help by buying British pork from our butchers or farmers' markets, rather than purchasing pork that has been reared outside the UK.

When we pay that few extra pence for British pork, we are paying for good animal welfare and to help keep our farmers afloat.

You will need: 8oz (225g) home made short crust pastry 1lb (450g) diced pork 1 large apple 1 large onion - chopped quite fine 1 clove garlic - chopped fine 100 ml water or chicken stock Small bunch of herbs chopped fine Vegetable oil Flour to dust pork 1 egg beaten to wash pastry Salt and freshly ground black peppercorns Method: Make the pastry and allow to rest in cool place Remove any fat from diced pork, dust diced pork generously with seasoned flour and fry in a small amount of oil until the pieces begin to brown Chop half of the apple into small dice having removed the core and skin, and add to the pan along with the onion and garlic Allow the mix to cook for a few moments, then, spoon into a casserole dish Pour the water/stock into the frying pan, bring to the boil, stir to mix in all the tasty bits stuck to the bottom of the pan, season lightly and pour over the pork mix with the chopped herbs Place a lid on the casserole dish and cook in a low oven (160C/325F or gas mark 3) for at least an hour and a quarter, or turn the oven lower and cook a little longer When the pork is tender, remove casserole from oven, allow pork to cool a little, or store in the refrigerator overnight Turn the oven to 200C/400F OR Gas Mark 6 When the casserole is cool enough to handle, cover with pastry topping, and decorate by slicing the remaining apple thin and inserting the slices into the pastry in an attractive circle Brush with egg wash and place in the oven for about 20 minutes or until a delicious golden brown

8:00am Thursday 10th April 2008

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