1) Heat the oil in the pressure cooker, brown the meat then set aside. 2) Fry the onions, celery and parsnips for a few minutes then add the flour and stir. 3) Return the pork with any juices. Add the bay leaves, cider and stock. Season then cook pressurised for 30 minutes 4) In the meantime get the potatoes boiling for 20 minutes. 5) Then drain, add the butter, stir and gently crack the potatoes. Season to taste. 6) Add the parsley to the pork and cider then serve with the potatoes.