Creamy Pork, Apple & Mustard Casserole

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

Boil a kettle

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder with a pinch of salt and cook for 1-2 min or until starting to brown

Top, tail and roughly chop your carrots

Top, tail and chop your leek[s] into large rounds and wash thoroughly to remove any grit

Dice your apple[s] (skin on) and discard the core[s]

Cut your potato[es] into large bite-sized pieces

Once the pork has started to brown, add the chopped carrots, leek, apple and chopped potato with your dried sage and cook for 1-2 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and mix it all together and cook for 1 min

Add 450ml [580ml] [770ml] boiled water with your chicken stock mix and stir it all together

Bring to the boil over a high heat and put in the oven, covered, for an initial 55 min

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

After 55 min, stir through your wholegrain mustard and most of your crème fraîche (save a drizzle for a garnish!) with a generous pinch of salt

Return the dish to the oven, uncovered, for a final 5 min or until the potatoes are tender and the pork is cooked through (no pink meat!) – this is your creamy pork, apple & mustard casserole