2 lb. boned belly of pork
2 onions, sliced
1/2 lb. baby carrots
1 bay leaf
2 tsp. chopped fresh sage or 1 tsp. dried sage
1 tbsp. flour
2/3 c. chicken stock
1 (14 oz.) can tomatoes
Salt & pepper
1 lb. fresh peas, shelled
6 med. potatoes, peeled & quartered
1 tsp. sugar

Cut the meat into strips, removing excess fat. Fry in a dry pan until brown. Drain and place in a large casserole. Saute the onions in the pork fat until soft, then add to the casserole, together with the carrots and herbs. Sprinkle the flour into the fat remaining in the pan and cook for 1 minute, stirring. Gradually blend in the stock and tomatoes and bring to the boil, stirring. Season to taste, then pour over the meat and vegetables. Cover and place in a moderate oven, 325 degrees, for 1 1/4 hours.

Add the peas, potatoes and sugar. Re-cover and return to the oven for a further 45 minutes or until the peas and potatoes are tender. Remove the bay leaf before serving. Serves 6.