Normandy Pork with Apples, Celery and Walnuts

Ingredients

• 2 tbsp sunflower oil
• 500 g pork fillet (trimmed of visible fat and cut into cubes)
• 8 stalks celery (cut across into 5 cm lengths, leaves reserved and chopped)
• 1 onion (roughly chopped)
• 1 3/4 cups dry cider or apple juice
• 1 bay leaf
• pepper (to taste)
• 1 1/2 cups long-grain rice
• 4 cups boiling reduced-salt chicken stock
• 3 crisp dessert apples (preferably red-skinned)
• 3/4 cup walnuts (broken)