Step 1 Pre heat the oven to 200’C/ 180’C fan.

Step 2 Heat the oil and butter over a medium heat in a heavy based casserole dish. Sauté the onions for 5 minutes then add the diced parsnips and cook for a further 5 mins.

Step 3 Sprinkle over the flour and stir through for 1 minute. Pour in the cider and allow to come to a rolling simmer. Allow the cider to reduce a little for about 5 minutes then add the stock. Again, allow to come to simmering point and place a lid on.

Step 4 Reduce the heat a little and simmer gently for 20 minutes to allow the parsnip to soften.

Step 5 Add the diced pork confit, Borlotti beans, pears, herbs and seasoning. Stir through and replace the lid. Pop the casserole in the oven and cook for 25 minutes.

Step 6 Serve with noodles, rice or mash.