For the pork, apple and cider casserole:-
5 tablespoons olive oil (4 for the marinade; 1 for the casserole).
2 tablespoons carraway seeds.
Quarter teaspoon salt.
One teaspoon black pepper.
2 pork loin steaks.
1 red onionĀ  peeled and sliced.
1 MacIntosh apple peeled and chocked.
500 ml vegetable stock.
1 teaspoon plain flour
3 carrots chopped.
200 ml (or grape juice if it suits)

For the parsnip mash:-
8 parsnips peeled and chopped into cubes.
2 tablespoons single cream.
2 tablespoons butter.
Quarter teaspoon salt.
One teaspoon black pepper.
Extra butter if required.

For the buttered leeks:-
2 tablespoons butter.
4 leeks finely chopped.
Quarter teaspoon salt.
One teaspoon black pepper.

1. Pre-heat the oven to 150 degrees c.
2. On a low heat warm the olive oil in a medium sized casserole.
3. In a large mixing bowl drizzle the remaining olive oil , adding in the carraway seeds, salt and pepper and give a quick stir.
4. Place each pork loin steak in the marinade, covering in the mixture, then place in the casserole and cook both sides. Once brown on both sides transfer to a plate and repeat the step with the remaining steak.
5. Fry the onion in the remaining oil and carraway seeds for several minutes. Then add the apple and stock. Cook for a further 5 minutes making sure the apple and onion are soft. Stir intermittently.
6. Transfer the pork steaks to the casserole; cook for several minutes then add the boiling water. Simmer for 5 minutes, then place in the oven and cook for 45 minutes.
7. After 45 minutes, remove the casserole from the oven, and add the carrots and cider. Return to the oven for a further 30 minutes.
8. Bring to the boil a small pan of salted water. Once boiling add the chopped parsnip and reduce the heat; and cook for 25 minutes.
9. After a further ten minutes, melt the butter [for the leeks] in a separate saucepan on a low heat. Add the leeks and stir repeatedly until the butter and leeks combine and become a creamy consistency. Season with salt and pepper.
10. Drain the parsnips and return to the heat for 30 seconds, then mash. Add 2 tablespoons of cream and the 2 tablespoons of butter and stir the mashed parsnips with a wooden spoon to mash further. Repeat again with the remaining 2 tablespoons of cream and 2 tablespoons of butter to form a creamy mash. You may want to add further butter before serving.
11. On a warmed plate place the bed of buttered leeks. Then, remove the casserole from the oven, placing a steak and sauce on top. Finally, add the parsnip mash.