Step 1 Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2 Heat the vegetable oil in a large casserole dish and fry the bacon over a medium heat until crispy, about three minutes.

Step 3 Add the onion and cook for 5 minutes.

Step 4 Add the mushrooms and carrots and cook for a further two minutes.

Step 5 Sprinkle over the pepper and flour and cook for a further minute before adding the cider and stock. Bring to a rolling simmer.

Step 6 Stir through the diced pork confit with all its juices, cover the casserole dish with a lid and transfer to the oven for 40 mins.

Step 7 Remove from the oven and stir through the cream.

Step 8 Serve with mash and seasonal vegetables with the parsley sprinkled over the top.