Heat the oil in a heavy-based saucepan or flameproof casserole dish, add the cubes of pork and cook until they are starting to brown. Add the onions and continue to cook until the pork and onions are both lightly browned, stirring occasionally to prevent them sticking.
Stir in the apples, carrot, raisins, cider, stock, bay leaves, thyme, cinnamon and allspice. Bring to the boil, then reduce the heat and cover the pan. Cook over a very low heat for about 1 hour.
Mix in the prunes and red cabbage and cover the pan again. Continue to cook gently for a further 1 hour or until the meat is very tender.
Stir in the tomato paste with pepper to taste. Leave to cook gently, covered, while you cook the pasta.
Cook the pasta shapes in a large saucepan of boiling water according to the packet instructions.
Drain the pasta, then divide among six bowls. Ladle the cidered pork over. Sprinkle with parsley and serve.
Some more ideas…
Chunky borscht: Increase the stock to 1 litre. In step 3, add 3–4 grated cooked beetroot, 1 tbsp sugar and the juice of 1 lemon. Taste for sweet-sour balance, adding a little extra lemon juice or sugar, if needed. Ladle the borscht over pasta shells in deep bowls. Top each with a dollop of plain low-fat yogurt and a sprinkling of fresh dill.
Prunes provide useful amounts of potassium, iron and vitamin B6. They are also a good source of dietary fibre.