Baked Chilli & Sage Pork Shoulder And Creamy Mushroom Stew

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a little drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder with 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 2-3 min or until lightly browned

Meanwhile, boil a kettle

Chop your potatoes in half

Chop your chestnut mushrooms roughly

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Once the pork is slightly browned, reduce the heat to medium and add the chopped garlic with your chilli flakes (can't handle the heat? Go easy!), dried sage and chopped mushrooms

Add your chicken stock mix with your Chinese rice wine and 350ml [450ml] [600ml] boiled water and bring to the boil over a high heat

Cover with the lid and put the dish in the oven for 55 min or until the sauce has thickened and the pork is cooked through – this is your stew

Add the chopped potato to a baking tray with a large piece of tin foil (or two!), then drizzle over a large splash of boiled water

Scrunch the foil around the potato to form a tightly sealed parcel

Tip: Cooking for 4 or more? Make 2 separate parcels!

Put the tray in the oven for 55 min or until the potato is tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the stew is ready, remove the dish from the oven and add your clotted cream with half your chopped parsley (save some for a garnish!) and a generous pinch of salt and pepper, then return the dish to the oven, uncovered, for 2-3 min or until thickened – this is your chilli & sage pork shoulder and creamy mushroom stew

Once the potatoes are tender, remove the tray from the oven and transfer the cooked potato to a heatproof bowl with a small knob of butter and a pinch of salt and pepper, then crush lightly with a fork – these are your buttery crushed potatoes