400g/14oz Bramley cooking apples, peeled, cored, quartered and cut into 2cm/¾in chunks
3 medium onions, about 300g/10½oz total weight, halved and sliced
16 large fresh sage leaves
2 tbsp plain flour
400g/14oz plain flour, plus extra for flouring
1 fresh bay leaf or 2 dried
sea salt and freshly ground black pepper
2 tbsp cornflour
1 pork stock cube
2 tbsp sunflower oil
100g/3½oz cold butter, cut into cubes
1 large free-range egg, beaten with 1 tbsp of cold water
100g/3½oz cold lard, cut into cubes
1kg/2lb 4 oz boneless, rindless pork shoulder, cut into 3cm/1¼in chunks
500ml/18fl oz dry cider