Melt the butter in a large, lidded, flameproof, heatproof dish over medium heat on the hob.

Add the pork and fry for 5 minutes, stirring often until browned.

Use a slotted spoon to remove the pork and leave it in a bowl to one side.

Add more butter if needed. Don't worry about trying to remove the pork juices.

Add the onions to the dish and fry for around 5 minutes, stirring often until they are starting to soften.

Stir in the bacon and cook for another 5 minutes, stirring often until the bacon is browning.

Return the pork and any juice that's collected in the bowl, and add the shallots. Stir in.

Add the carrots and a good pinch of black pepper.

Pour in the stock and the cider and stir together well.

Preheat the oven to 160 degrees C (fan-assisted).

Bring the casserole to a simmer, stir well and remove from the heat.

Cover and place in the oven. Bake for two hours.

Mix the creme fraiche, cornflour, tarragon and mustard with a splash of water in a bowl or jug.

Remove the casserole from the oven and carefully stir in the creme fraiche mixture. If it's too dry, stir in a cup of water.

Return to the oven uncovered and bake for a further 30 minutes.