There are few British flavour combinations as celebrated as apple and pork. Whether it’s in the form of a tasty little Cumberland sausage or some chunky apple sauce on some roast pork, we love it. But how about a new twist? Our pork, sage and apple casserole brings tangy apple and sumptuous pork together in an eye-opening, taste bud tingling way! Enjoy.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1
Onion
1
Leek
2
Celery Stick
(Contains Celery)
3
Carrot
1
Cox's Apple
4
Sage
2
Flour
(Contains Cereals containing gluten)
1
Chicken Stock Pot
1
Cider Vinegar
(Contains Sulphites)
2
Potato
1
Pork Medallion
2
Cider & Horseradish Wholegrain Mustard
(Contains Mustard)
1
Creme Fraiche
(Contains Milk)
3
Baby Spinach
Cut your onion in half through the root. Peel and slice thinly into half moon shapes. Cut the green leafy bit off the leek and slice into rounds about 1cm wide. Chop your celery into 1cm cubes. Peel and chop your carrots into rounds about ½cm thick. Peel your apple, remove the core and chop it into roughly 2cm squares. Remove the sage leaves from the stalk and roughly chop them.
Add 2 tbsp of oil to a large saucepan, add your onion, leek, celery, carrots, apple and sage to the pan along with ½ tsp of salt and a good grind of pepper. Cook on low-medium heat for 7 mins until soft. Add half your flour to the pan, cook for 1 minute before adding your chicken stock pot, cider vinegar and 500ml of (boiling) water. Bring to a boil and then turn the heat down. Simmer your stew for 20 mins until the veggies are tender.
Meanwhile, bring a pot of water to the boil with ½ tsp of salt. Peel and chop your potatoes into roughly 3cm pieces then add them to the boiling water. Cook for 15-20 mins until they are cooked and you can easily slip a knife through them.
While the potatoes and stew are cooking, cut your pork into steaks about 1½ cm thick. LH: Put them in a bowl and add the rest of your flour, ½ tsp of salt and a good grind of pepper. Give the bowl a shake so the pork has a good coating of flour.
Once the potatoes are cooked, drain and pop back in the pot (off the heat). Add 2 tbsp of butter and 4 tbsp of milk (if you have some), along with a pinch of salt and a good grind of pepper and mash until smooth. Then put a lid on the pan and set aside.
Add 2 tbsp of oil to a frying pan and fry the pork steaks for 3 mins on each side, then take the pan off the heat, cover with foil and leave to rest until the stew is ready.
Once the stew has been cooking for 20 mins and the veggies are tender, add the mustard and crème fraîche and stir through, before adding your pork steaks, then cook for a further 2 mins.
Take the pan off the heat and add the spinach to the stew. Cover the pan with a lid and leave for a couple of mins for the spinach to wilt, before taking off the lid and stirring.
Serve the stew on your mashed potato and enjoy!