One Pot Tarragon, Apple & Pork Hotpot

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 and boil a kettle

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

Once hot, add your diced pork shoulder with a pinch of salt and pepper and cook for 2-3 min or until nicely browned all over

Meanwhile, crush your garlic

Chop your apple[s] into wedges and remove the core[s]

Slice your potatoes (skins on) into thin discs

Wash your shredded kale

Add the apple wedges to the dish with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and mix everything together

Season with a generous pinch of salt

Add 350ml [450ml] [590ml] boiled water with your parsley & tarragon pesto, soft cheese, chicken stock mix, Dijon mustard and crushed garlic

Stir it all together, then bring to the boil over a high heat

Once boiling, add the shredded kale

Top with the sliced potatoes and put the dish in the oven for 45 min or until the pork is cooked through and the potatoes are golden – this is your oven baked tarragon & apple pork hotpot