Ingredients /n/n 4 lb pork leg/n 1 celery head; sliced -=or=-/n 1 fennel head; sliced/n 2 md onions; sliced/n 8 oz apricots; fresh/tinned/n 4 oz raisins; stoneless/n 1 lemon; zest & juice/n 1 orange; zest & juice/n 2 apples; cox's best/n 4 oz dates; stoned/n 1 tb clover honey/n 1 oz flour/n 4 tb oil/n 1/2 bott. red wine/n 1 lg sprig thyme/n 1 lg sprig marjoram/n 1 lg sprig rosemary/n 1 lg sprig sage -=or=-/n 1 ts each of dried herbs/n 3 cloves garlic; crushed/n 1 ts powdered mace/n 1 ts black pepper; ground/n 1 ts curry powder/n 4 ts salt/n /n ------------------------OPTIONAL IF USING CELERY-------------------------/n 1/2 ts fennel seeds/n/nInstructions/n/nTrim the pork off the bone and discard excess fat, leaving a little./nCut into 1" cubes. Heat the oil until it is smoking, and fry the pork/nlightly, a little at a time, removing each batch to a side plate as/nit is done. Fry the sliced onions in the fat remaining in the pan./nReturn the pork to the pan and sprinkle with the flour, stirring it/nin well. Add all the herbs and spices - you may tie fresh herbs in a/nbundle if you want, or put dried herbs into muslin. (Not essential at/nall)./nShred the celery or fennel as finely as possible and add to the/npan. Add the split and stoned apricots and dates and the peeled,/ncored and sliced apples together with the citrus zests and segments/n(remove bitter white pith before segmenting, and removing pips). Add/nthe raisins, the garlic, salt and curry powder. Transfer to a large/novenproof casserole (dutch oven) if the frying wasn't done in one,/nand pour over the wine. Bring to the boil, and boil 5 minutes to/neliminate alcohol. Cook in a low (Mk 2 275 F) oven for 2 1/2 to 3/nhours until the pork is thoroughly tender./nRemove the herbs and serve - plain boiled rice goes very well with/nthis dish which predates the use in Europe of potatoes.