PORK AND CIDER CASSEROLE

SERVES 4 – 1 BITE INGREDIENTS

Low-cal spray oil

500g lean pork steaks or leg meat, all visible fat removed, cubed

1 large onion, chopped 2 garlic cloves, crushed 2 celery stalks, diced 2 large carrots, peeled and cut into chunks

800g potatoes, peeled and cut into large chunks 1 packet of green beans 400ml chicken stock

1 x 330ml bottle dry cider 1 tbsp whole-grain Dijon mustard

2 bay leaves

Sage leaves, chopped 1 strip orange rind

2 tbsp cornflour

4 tbsp low-fat crème fraîche

Salt and ground black pepper

A few sprigs of parsley, finely chopped

Steamed green vegetables to serve, for example beans, broccoli or cabbage

METHOD

Preheat the oven to 170°C, gas mark 3. Lightly spray a flameproof casserole dish with oil and cook the pork over a medium to high heat for about five minutes until browned all over. Remove and set aside.

Add the onion, garlic, celery, carrots and potatoes to the casserole dish and cook for 6–8 minutess until slightly softened. Add the pork, stock and cider. Bring to the boil, then stir in the mustard, herbs and orange rind.

Cover the casserole with a lid and cook in the oven for at least one hour. Add in the green beans for the last 10 minutes. Make sure the pork and vegetables are cooked and the liquid has reduced.

Blend the cornflour with a little water to make a smooth paste and add to the casserole.

Put it on the hob over a low heat and stir with a wooden spoon until the sauce thickens.

Stir in the crème fraîche and season to taste. Serve the casserole, sprinkled with parsley, with green vegetables.