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The perfect meal for an autumnal day that is deeply comforting, filled with flavour that intensifies as it cooks for longer and longer. Serve up alongside a crisp cider and a buttered hunk of bread or cheese topped crusty roll.

Ingredients

  • 500g
    Saddleback Diced Pork
  • 2
    Carrots, cut into chunks
  • 1
    Leeks
  • 1
    Onions, sliced
  • 1
    Garlic Cloves, finely chopped
  • 1
    Large Bramley Apples, cut into chunks
  • 1 Pouch
    Chicken Stock
  • 50g
    Plain Flour
  • 1 tsp
    Pure Sea Salt
  • 1/2 tsp
    Black Peppercorns
  • 1/2 tsp
    Juniper Berries
  • 1
    Bay Leaves
  • A sprig
    Thyme
  • 2 tbsp
    Extra Virgin Olive Oil

Method

  • Preheat the oven to 160c.

  • Place the salt, pepper and juniper berries into a mortar and pestle and crush them until fine, then mix with the flour in a large bowl.

  • Place a medium casserole dish over a moderate heat and add half of the oil.

  • When hot add the carrot, onion and leek and fry until the vegetables start to caramelise.

  • Add the garlic and continue to cook for a further two minutes.

  • Remove the vegetables from the pan and set aside.

  • Add the remaining oil and then brown off the pork in batches placing each batch in the seasoned flour as you go.

  • Shake off any excess flour and return the pork and the vegetables to the casserole and cover with the chicken stock.

  • Add the bay leaves and thyme and give it a good stir.

  • Bring to a simmer then put the lid on top and place in the oven for 1 and 1⁄2 hours.

  • Remove from the oven and stir in the Bramley apples, leave the lid off and return to the oven for a further 1⁄2 hours.

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