Pork with Apples and Cider

Ingredients:
Serves 4
750g/1.5lbs Manx pork leg steaks cut into small pieces
1 onions, peeled and finely sliced
1 large potatoes, peeled and cubed
2 eating apples, peeled cored and sliced
Half red pepper, de-seeded and sliced
Half tsp ground cinnamon
1 tin of cider
4 fresh sage leaves

Cooking Instructions:
Combine all the ingredients except into an ovenproof dish and stir well.
 
Cover and place in a pre-heated oven 180C/350F/Gas4 for two hours.
 
Serve with pickled red cabbage.
 
QUICK AND EASY VERSIONS:
Beef with Apricots:  
Continue as above but use pieces of Manx beef:
flank or skirt will do. Add 1 tbsp ground ginger rather than the cinnamon and beer rather than cider.
 
Use 150g/6oz dried apricots cut into quarters. Add a bay leaf rather than sage and a goodly amount of black pepper. Serve over couscous with a scattering of toasted flaked almonds.
 
Lamb with Pears:  
Use either Manx boned shoulder or leg of lamb cut into small pieces.Add a pinch of nutmeg and a tsp curry powder rather than
the cinnamon. Use lamb stock rather than cider. Use a little rosemary rather than sage. Core and cut two large pears into chunks and add these together with a tbsp desiccated coconut. Serve over saffron rice with peas.