Normandy Pork with Jumping Jack Chilli Jam

Serves 6

1 tbsp olive oil
75g pancetta or bacon, cubed
6 pork shoulder steaks (approx 1kg)
50g butter
5 escallon shallots, peeled and sliced in half horizontally
1 large Bramley apple, peeled, cored and cut into wedges
3 sticks celery, cut into thin batons
1 tbsp French mustard
1 tbsp plain flour
2 tbsp My Secret Kitchen Jumping Jack Chilli Jam
330ml cider or apple juice
150ml single cream
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt to taste
Fresh sage leaves to garnish

Heat the oil in a large frying pan or casserole and fry the pancetta or bacon until crisp. Remove with a slotted spoon and put to one side. Brown the pork shoulder steaks on both sides and remove from the pan.  Add the butter to the pan and place the shallots face down along with the apples and celery. Brown well for at least 15 to 20 mins until caramelised. Remove from the pan. Add the mustard and Jumping Jack Chilli Jam to the pan and scrape down the sides and bottom before adding the flour and mixing well.  Cook the flour mixture for 1 minute before adding the cider or apple juice and whisking until smooth. Add the pancetta, pork steaks and vegetables back to the pan making sure all juices are added too.  Cook gently for 25 - 30 minutes before adding the cream and seasoning with Lemon & Chipotle Spiced Sea Salt. Garnish with fresh sage leaves and serve with mashed potatoes.