Pork, apple and white bean stew

Instructions

1. Heat 1 teaspoon oil in a flameproof casserole dish over medium heat. Toss pork in flour and cook, turning, for 4-5 minutes or until browned. Transfer to a bowl.
2. Cook eschalots in the same dish, stirring, for 5 minutes or until beginning to brown (add a little water if they start to stick). Add garlic and apple and cook, stirring, for 1 minute. Add a little stock and stir with a wooden spoon to remove any cooked-on bits from bottom of dish. Stir in remaining stock, pork, beans, rosemary and sage and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes.
3. Meanwhile, preheat oven to 190°C. Toss bread with remaining oil and season with salt and pepper.
4. Top stew with bread and bake, uncovered, for 15-20 minutes or until bread is golden and stew is bubbling. Serve.