Serves 4-6

You can play around with the combination of root vegetables in this casserole – kohlrabi, parsnips and swede also work well. Be sure to cut the vegetables into large chunks to stop them from overcooking during the long, slow cooking.

800g boneless shoulder of pork
3 tbsp plain flour
Sea salt and freshly ground black pepper
Olive oil, for frying
200g smoked-bacon lardons
1 onion, peeled and chopped
1 celeriac, peeled
3 large carrots, peeled
2 garlic cloves, peeled and chopped
Handful of thyme sprigs
2 bay leaves
500ml dry white wine
700ml chicken stock
Handful of flat-leaf parsley, chopped

1 Heat the oven to 160C/Gas 3. Cut the pork into large pieces. Season the flour with salt and pepper. Toss the pork in the flour to coat, shaking off the excess. Heat a little olive oil in a large cast-iron casserole over a medium heat. Brown the pork briefly all over in 2-3 batches, then transfer to a plate and set aside.

2 Add the lardons and onion to the casserole and fry for about 5 minutes until the bacon is lightly golden and the onion soft, adding a little more oil if necessary. Meanwhile, cut the celeriac and carrots into large chunks. Tip them into the pan, along with the garlic, thyme and bay leaves and stir over a medium heat for 5 minutes.

3 Pour in the wine and scrape the bottom of the casserole dish with a wooden spoon to deglaze. Return the pork to the casserole and pour in the stock. Stir to immerse the meat and vegetables in the liquid, bring the liquid to the boil, then reduce to a simmer.

4 Put the lid on the casserole and cook in the oven for 1½-2 hours or until the pork is very tender. Remove the casserole from the oven and check for seasoning. Scatter over the chopped parsley and serve with mashed potato.

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