Pork or lamb pot roast

• 400 g (14 oz) pork or lamb
• 1 head celery</

Cut the meat into four pieces and fry quickly in a frying pan until golden. Put in a saucepan and cover with the celery finely diced, chopped onions, parsnip and carrot. Add the bay leaves and peppercorns and cook over a medium heat in 500-750 ml (16-25