A real winter warmer!

This is a hearty recipe for the winter months. Add some green vegetables on the side, such as broccoli, kale or cabbage to get a vitamin C boost.

If there are any leftovers, they can be frozen in a tub and reheated another day *Make sure food is reheated thoroughly*

Ingredients

• 1 x 450g British pork shoulder steaks
• 2 medium white onions, peeled and diced 
• 3 garlic cloves or 2 teaspoons of garlic puree
• 2 carrots, peeled and sliced
• 1 celery stick, sliced
• 200g mushrooms, sliced
• 600ml chicken stock 
• 2 sage leaves 
• 2 apples, deseeded and chopped 
• 100ml double cream
• 2 tablespoons plain flour
•  1 tablespoon vegetable oil 

For the mash: 

• 5 Maris Piper potatoes, peeled and cut into cubes 
• 1 teaspoon Dijon mustard (Optional)
• 40g salted butter 
• 50ml double cream

Method

Step 1 - In a large bowl coat the pork in the flour and season with salt and pepper.  

Step 2 - Heat the oil in a large frying pan until hot. Add the pork and brown for about 5 minutes. Preheated the oven at 180°C, 160°C Fan, Gas Mark 4. 

Step 3 - Add the onion, garlic, carrots and celery. Once they start to soften add in the mushrooms and sage. Fry for 5 minutes.

Step 4 - Transfer the contents of the frying pan into an oven-proof casserole dish *, add the stock and bake in the oven for 2½ hours, adding more stock if needed and stir every 3 mins.  

*You can use a slow cooker, instead of the oven. Just transfer all the ingredients from the frying pan into your slow cooker with the stock. Set on low for 5 hours.*

Step 5 - 30 mins before the end of the cooking time add the apples and cream.  

Step 6 - Meanwhile, prepare your mashed potato by boiling your potatoes for 15-20 minutes until the potatoes are tender. Drain in a colander, add the butter, cream and mustard (optional), then mash.

Serve the casserole with the mash and enjoy!!