Oven Baked Irish-Style Pork Shoulder 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 200°C/ 180°C (fan)/ gas 6

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

Once hot, add your diced pork shoulder with a pinch of salt and pepper and 1 tsp [1 1/2 tsp] [2 tsp] flour

Cook for 2-3 min or until lightly browned

Meanwhile, boil a kettle

Peel and chop your brown onion[s] into wedges

Top, tail, peel and slice your carrot[s] into discs

Chop your potatoes into quarters

Once the pork is slightly browned, reduce the heat to medium and add your tomato paste with 1/2 tbsp [3/4 tbsp] [1 tbsp] flour cook for 30 secs or until fragrant

Once fragrant, add the onion wedges, chopped carrot and chopped potato with your stock mix, Henderson's Relish and Marmite

Add 600ml [750ml] [1L] 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

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

Wash your shredded kale

Once the stew is ready, remove the dish from the oven and add your shredded kale and a generous pinch of salt and pepper

Return the dish to the oven, covered, for 2-3 min or until the kale has wilted – this is your oven baked Irish-style pork shoulder stew