2 tablespoon sunflower oil
1 large onion, peeled and roughly chopped
225g carrots, peeled and diced
450g diced pork, such as shoulder or belly, trimmed of fat
125g tomato puree
1 ½ tablespoon brown sugar
1 tablespoon mustard
1 orange, zest grated and juice squeezed
500g plums, halved with stone removed
Preheat the oven to 200C (400F) mark 6. Heat half the oil in a flameproof casserole dish and cook the onions and carrots for about 10 minutes. Remove with a slotted spoon.
Season the meat with black pepper, add to the pan in batches, and fry on all sides for 2-3 minutes over a hot flame.
Mix together the orange zest and juice, tomato puree, vinegar, sugar, mustard and 400 ml of water.
Pour this over the meat. Cover and cook in the preheated oven for about 30 minutes.
Take the meat out of the oven and add the sultanas or raisins and plums. Continue to cook for a further 45 minutes or until the plums have collapsed and the meat is piping hot.
To freeze: Complete this recipe up to the end of step 5. Cool, transfer to a freezer proof container, label and freeze up to 3 months ahead.To use: Thaw overnight in the fridge, then transfer to a saucepan. Bring to the boil on the hob until the meat is piping hot.