Pork rump cooked in cider

Pork rump cooked in cider. Photo / Greg Bowker

Serves 4

1 Tbs butter, softened
1 piece of free-range pork rump
4 cloves garlic
Salt and freshly ground black pepper
6 fresh bay leaves
6 juniper berries
500ml cider

1 Preheat oven to 150C. Grease a casserole dish with the butter. Using the point of a sharp knife, pierce the meat and push in slices of garlic. Season the meat well. Put the bay leaves in the bottom of the dish then sit the meat on top.

2 Crush the juniper berries with the flat of a knife and add. Pour the cider around the meat then put on the lid. Cook for 2 hours, basting every half hour. Serve with slices of pan fried apple and Brussels sprouts.