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(serves 6)

Chestnuts are a staple festive ingredient on the Continent. Here they give sweetness and depth to a delicious casserole that will fill the house with the scent of Christmas. Use the Larder's free-range Essex Saddleback bacon for best result.

1. Cut the pork into bite-size pieces. Spread out on a large tray, season with pepper, cinnamon, cloves and thyme leaves and dust with flour.

2. Heat the olive oil in a heavy cast-iron pan or casserole dish and fry the bacon over a medium heat until crisp.

3. Reduce the heat a little and add the onion and garlic and cook until translucent. Remove with a slotted spoon.

4. Turn up the heat; add the pork and season with salt. Brown all around.

5. Add the wine, stock, Worcester sauce, sugar, ginger and orange peel. Use a wooden spoon to scrape up any browned bits.

6. Return the bacon/onion mixture. Reduce the heat, cover and simmer for 1 hour over a very low heat or slow cook in a low/medium oven.

7. Add the chestnuts and cook for a further 15 minutes.

8. Serve with buttery mash.

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1.2-1.3 kg boneless free-range pork roast or shoulder

Plain flour for dusting

1 tablespoon each of ground cinnamon and fresh thyme leaves

1/2 teaspoon each of ground cloves and ground black pepper

2 tablespoons Clearspring Organic Sunflower oil from The Larder

1 large onion, peeled and chopped

2 garlic cloves, chopped

1 teaspoon Maldon sea salt

1 thumb-sized piece of fresh root ginger, peeled and grated

5-6 rashers of Burwash Manor's smoked bacon cut into strips

150ml/5 fl oz dry white wine

300ml/10 fl oz beef or chicken stock

1 tablespoon Worcester sauce

1 tablespoon of light muscovado sugar

1 orange; thoroughly washed and peel cut into strips

2 jars of Sierra Rica cooked organic chestnuts from The Larder (2 x 200g)

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