The perfect pot

LIfe has been hectic recently....with stomach flus, midnight work and Barry's parents visiting, there has not been much time for cooking. I did however manage to cook in my new addition to the kitchen: this beautiful red cast iron pot! I'd seen it a few weeks ago at our local flea market . My eye was caught by a glimpse of bright red. Closer inspection showed it was a beautiful oval pot, the enamel was in pretty good condition with only a few chips missing at the edge and on the bottom was logo of a capital R with a crown.

But I thought I should be sensible, we have a small kitchen, I didn't really need another pot, specially as I already had one that's a similar size. So I walked away, went on with my shopping and tried not t think about it. But I kept thinking about it, regretting I left it and dreaming about the casseroles and stews I could make in it. And then after three weeks I went back and it was still there! I couldn't believe my luck. So I thought, I'd have to check how much it was, the owner would tell me it would be really expensive and I could walk away. But it wasn't! 10 chf = £5 = €7 so I had to take it home and I'm so glad I did as it's great. Every morning I'm greeted by the beautiful red glow and brimming with ideas of what to cook in it. As it's summer, and the weather has picked up again it's not really stew weather so I opted for this French summery stew. It's lovely and creamy but the Cider and vinegar still keep it light. It tastes great with pasta and some blanched summer vegetables.

Pork meat in Cider sauce
serves 4
500g pork meat cut into cubes
10 shallots
2 tbsp olive oil
2 tbsp butter
1/2 bottle French cider or white wine
1 dl white wine vinegar
thyme and bay leaf
1 tbsp creme fraiche
salt and pepper

Heat half of the oil and butter and brown the meat quickly. You might have to do this in several goes. Add the rest of the oil and butter and brown the shallots. Add the cider and vinegar and deglaze the pan. Add the meat back in along with the herbs and seasoning and simmer for 1h 15 min. Reduce the sauce and add the creme fraiche.