Here is a simple dinner recipe for you to try! Apple cider braised pork with thyme, chickpeas and mushrooms. Sauté a finely diced onion, a handful of fresh thyme leaves and 4 chopped cloves of garlic in a heavy bottomed pot over medium heat. Add 500g of diced free range pork, and cook until browned all over. Add 2-3 roughly sliced portobello mushrooms, and continue to cook for a few more minutes. Add 1/2 cup apple cider vinegar (or white wine) and simmer until evaporated. Add 4 cups of good quality chicken or vegetable stock and simmer over low heat for about 45 minutes, or until the meat is tender and the sauce has reduced nicely. Add 1 can of drained chickpeas and season well with sea salt and freshly ground black pepper. Serve with a sprinkle of fresh flat leaf parsley.