Hunker down this winter with a delicious and indulgent Saddleback Pork and Apple Casserole.


1 Tbsp Olive oil

175g Oak Smoked Saddleback bacon cut into small pieces

25g Butter

3 Small shallots peeled

1kg Diced Saddleback Pork

60ml Calvados

2 Bramley apples

2 Tsp Wholegrain mustard

1 Tsp Black pepper

1 Tbsp fresh thyme, chopped

1 Bay leaf

750ml Pure Free Range Chicken stock

100ml Crème fraîche

How long?

2 hours cooking

15 minutes prep

How many for?

Feeds 2-4 people, depending on appetite

Cooking method

1. Preheat your oven to 170°C.

2. Heat the Olive oil and butter in a casserole dish and add the bacon, cook until crisp.

3. Add the butter to the dish and cook the shallots until nicely browned. Add the diced Saddleback Pork and brown off.

4. Pour over the calvados and carefully ignite, standing well back until the flames subside.

5. Place the pan back over the heat, add the chopped apple, mustard, pepper, herbs and stock, stir well to release any caramelized pieces from the base. Bring to a gentle simmer, place on the lid and transfer to the oven to cook for 2 hours.

6. Stir in the crème fraîche and return the casserole dish with the lid on to the oven for 15-20 minutes to thicken.

7. Season to taste and serve with hunks of crusty buttery bread.