Gloucestershire hotpot is on the menu on this the last in the present series of Nigel and Adam’s Farm Kitchen.

Nigel says “Discs of apple and turnip make a wonderful alternative topping to potato in this hotpot and go beautifully with the tender pork underneath.”

To make his hotpot, Nigel heats some olive oil in a large casserole dish and browns the pork.

Using a mortar and pestle, he crushes salt, pepper and juniper berries together and mixed them with flour in a large mixing bowl.

He then transfers the meat to the bowl with the seasoned flour and mixed together.

Next he fries onions in the same casserole dish until softened and translucent, then returned the pork to the casserole dish and fried for three minutes to cook the flour through.

He then adds vegetable stock previously cooked with pork bones and stirs.

Nigel then takes sliced discs of apple and turnip and layers them over the casserole alternating between the two.

He finishes the dish by adding salt and freshly ground black pepper with scattered knobs of butter over the top.

He covers the casserole dish and baked for two hours, removing the foil, for the last 30 minutes.