SLOW COOKER

Prep this simple casserole in the morning and dinner will be ready when you come home in the evening. Serve with mash or top with dumplings (you’ll find a recipe at bbcgoodfood.com)

This one-pot casserole is perfect for families on-the-go

Slow cooker pork casserole

Spend a little time properly browning the meat as it adds lots of flavour to the dish. Chopped apples, added for the final hour of cooking, would make a nice addition.

SERVES 4 PREP 15 mins COOK 6-8 hrs EASY G

1 tbsp vegetable or rapeseed oil

4 pork shoulder steaks (about 750g), cut into large chunks

1 onion, chopped

1 leek, chopped

1 carrot, chopped bundle of woody herbs (bouquet garni) – we used 2 bay leaves, 3 sage leaves and 4 thyme sprigs, plus a few thyme leaves to serve

1 chicken stock cube

2 tsp Dijon mustard

1 tbsp cider vinegar

2 tsp cornflour

1 tbsp honey

1 Heat your slow cooker. Drizzle the oil in a wide frying pan over a high heat. Season the pork, then add to the hot pan. Avoid overcrowding the meat – you may want to do this in batches. Cook until deep brown all over, then transfer to the slow cooker. Add the onion and leeks to the pan and cook for a few mins, until they soften. Add a splash of water and scrape any tasty bits from the bottom, then tip everything into the slow cooker. Add the carrot, herbs, stock cube, mustard and vinegar, season, then add enough water to just cover the ingredients. Stir, then set your slow cooker on low for 6-8 hrs, or high for 5-6 hrs.

2 In a saucepan, mix the cornflour and honey with 1-2 tsp of liquid from the slow cooker, until you have a smooth paste. Add 100ml more liquid, bring to a simmer until thickened, then stir back into the casserole. Serve with mash or dumplings, scattered with thyme leaves.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 416 kcals • fat 21g • saturates 6g • carbs 13g • sugars 10g • fibre 4g • protein 41g • salt 1.2g