Oven Baked Creamy Pork Shoulder & Thyme 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 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a 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, peel and chop your brown onion[s] into wedges

Peel and finely chop (or grate) your garlic

Trim your green beans

Add your trimmed green beans to a large piece of tin foil with a splash of cold water

Scrunch the foil around the green beans to form a tightly sealed parcel

Tip: Cooking for 3 or more? Make 2 separate parcels!

Once the pork is slightly browned, reduce the heat to medium and add the onion wedges, chopped garlic and your dried thyme

Add your chicken stock mix with your Dijon mustard and 400ml [500ml] [700ml] 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 pork casserole

Add your potatoes to one side of a baking tray (or two!)

Put the tray[s] in the oven for 55 min or until the potatoes are tender

Once the potatoes have been cooking for 45 min, remove the baking tray[s] from the oven and add the foil parcel[s] to the other side

Return the tray[s] to the oven for 10-12 min or until the green beans are tender with a slight bite

Once the pork casserole is done, stir through your clotted cream with a generous grind of black pepper and a pinch of salt – this is your oven baked creamy pork shoulder & thyme casserole