One-Pot Creamy Pork, Leek & Mushroom Stew

Boil a kettle 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the pork mince and cook for 5-8 min or until browned all over and starting to caramelise

Meanwhile, roughly tear the chestnut mushrooms 

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Once the pork has browned, add the chopped leek and torn mushrooms with a pinch of salt and cook for 4-6 min or until softened

Peel and finely chop (or grate) the garlic

Strip the thyme leaves and chop finely, discarding the stems

Dissolve the chicken stock cube[s] in 300ml [600ml] boiled water

Add the soft cheese to the stock – this is your creamy stock

Chop the potatoes into small bite-sized pieces

Once the leek and mushroom have softened, add the chopped thyme and garlic and cook for 1 min or until fragrant

Once fragrant, add the chopped potatoes and creamy stock

Cook, covered for 15-20 min or until the potatoes are cooked through