INGREDIENTS
2 ozs
butter
1 kg
shoulder of british pork
7 ozs
chunky streaky bacon
16
shallots
1 small
onion
2
celery sticks
300 mls
cider
300 mls
chicken stock
6 tbsps
half-fat crème fraîche
2 tbsps
cornflour
2 tbsps
dijon mustard
2 tbsps
tarragon leaves