Was inspired by this recipe, but as a busy lady thought I’m just going to chuck it all in the slow cooker. Works perfectly. Utterly delicious and definitely don’t skip the garnish. I put in the slow cooker on low for 8 hours. 

Ingredients 

3 tbsp plain flour

1 tbsp ground cumin

1 tsp paprika

1 tsp ground cinnamon

1 tsp ground ginger

1kg pork shoulder, diced

2 large onions, in wedges

3 celery sticks, in chunks

2 tbsp tomato purée

400ml hot chicken or vegetable stock

2 tbsp clear honey

zest and juice of 1 lemon

500g Chantenay carrots, trimmed

100g prunes, halved

75g dried cherries

To finish

zest of 1 lemon, plus juice, to taste

½ x 28g pack mint, leaves roughly chopped

1 garlic clove, crushed

25g pistachio kernels, finely chopped

½ red chilli, deseeded and finely chopped