Finely dice celery, peeled carrot and chop shallots finely. Make sure it’s nice and fine. Set aside for later.

Remove any fat, sinew or silver skin from pork. Cut into three or four pieces if they are very large. Try and keep each piece the same weight regardless of length. Turn each piece upright and flatten using the palm of your hand. Finish off with a meat mallet but not too thin. Season pork pieces on each side with a little salt and pepper.

Heat up olive oil to a pan on high heat, caramelise the pork on each side, add some butter to enhance flavour. Turn pieces over and repeat process. Remove from pan and place into oven proof dish, away from heat. Dish will need a lid.

Add the chopped shallots to the same pan along with the minced garlic clove, sweat until tender and deglaze with white wine.

Add the celery, carrot, thyme and bay leaf. Add chicken stock, and leave to reduce over high heat by about half. Season with salt and pepper.

Peel and core the granny smith apple, dice finely. Place on the bottom of the pork dish and re-arrange the pork pieces on top of the apple.

Scatter the prunes around the pork then add all the reduction liquid to the pork dish. There should be enough liquid to barely cover the pork. Cover with lid. Cook in oven at 320°F – 160°C for approx. 60-70 minutes. (Half the liquid should remain once cooked. Do not dry out).

Once cooked, plate up the pork on hot serving plates. Using a fine sieve, strain the liquid (jus) and pour over the pork.