Step 1

Preheat oven to 170°C/150°C fan-forced.

Step 2

Heat the oil in a large ovenproof baking dish with a lid over high heat. Season pork and cook for 10-12 minutes, turning, until well browned on all sides.

Step 3

Add eschalots, garlic, bay leaves, thyme sprigs and rosemary. Cook, tossing eschalots and garlic occasionally, for 3 minutes until starting to brown. Set eschalots aside on a plate. Add cider, stock and vinegar and stir, scraping bottom of pan with a spoon. Cover with lid and bake for 1 hour 30 minutes. Add eschalots and bake, covered, for another 1 hour 30 minutes until pork is very tender.

Step 4

Meanwhile, make the mash. Place vegetables in a large saucepan and cover generously with water. Season with salt and bring to the boil. Boil, covered, for 45 minutes until vegetables are very tender when pierced with a fork. Drain over a bowl to catch the stock (see notes). Transfer vegetables to a food processor. Add butter and cream and whiz until smooth. Transfer to a serving bowl and keep warm.

Step 5

Combine apple, lemon zest and juice and chopped thyme leaves in a small bowl. Season with salt flakes and freshly ground black pepper and toss to combine.

Step 6

Transfer pork, eschalots and garlic to a serving plate and cover to keep warm. Strain pork cooking liquid into a medium saucepan, discarding herbs. Bring to a simmer over high heat. Whisk cornflour with 2 tsp water in a small bowl until smooth. Add to pan and whisk for2 minutes until sauce thickens. Season with freshly ground black pepper.

Step 7

Spoon some sauce over the pork and serve with mash, apple gremolata and remaining sauce alongside.