PORK & ROOT VEG CASSEROLE

INGREDIENTS

LOW-CAL SPRAY OIL 4 X 125G PORK STEAKS (ALL VISIBLE FAT REMOVED) 1 LARGE ONION, THINLY SLICED 1 LARGE LEEK, TRIMMED AND SLICED 2 LARGE CARROTS, SLICED 2 PARSNIPS, PEELED AND CUT INTO CHUNKS 2 EATING APPLES, PEELED, CORED AND CUT INTO QUARTERS 300ML CHICKEN STOCK 300ML DRY CIDER 4 TSP WHOLEGRAIN MUSTARD 2 SPRIGS OF SAGE OR THYME 1 TBSP CORNFLOUR 4 TBSP LOW-FAT CRÈME FRAÎCHE A FEW SPRIGS OF PARSLEY, CHOPPED SALT AND FRESHLY GROUND BLACK PEPPER SPRING ONION MASH: 800G POTATOES, PEELED AND CUT INTO CHUNKS 60ML SKIMMED MILK 1 BUNCH OF SPRING ONIONS, THINLY SLICED

METHOD

Preheat the oven to 180°C, gas mark 4. Lightly spray an ovenproof casserole dish with oil and set over a medium heat. Cook the pork steaks for 2–3 minutes each side until browned. Remove. Add the onion, leek, carrots, and parsnip to the casserole and cook, stirring occasionally, for 6–8 minutes until starting to soften. Add the apple and cook, stirring, for 2–3 minutes. Pour in the stock and cider and bring to the boil. Remove from the heat and stir in the wholegrain mustard. Add the sage and pork steaks. Cover and cook in the preheated oven for about 1 hour until the pork and vegetables are cooked and tender. Blend the cornflour with a little cold water and stir into the casserole. Set over a low heat and keep stirring until the sauce thickens. Add the crème fraîche and parsley. Season to taste. Meanwhile, cook the potatoes in a pan of boiling water until tender. Mash with the skimmed milk until smooth and fluffy. Beat in the spring onions and season to taste. Serve with the hot pork casserole.