Pork Shoulder Ragù Bianco With Pecorino Mash, Green Beans With Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a little drizzle of vegetable oil over a high-heat, once hot, add your diced pork shoulder and cook for 2-3 min or until lightly browned

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

Meanwhile, boil a kettle

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Once the pork is lightly browned, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the sliced onion and chopped garlic

Give everything a good mix up and add your Chinese rice wine, chicken stock mix and 400ml [500ml] [650ml] boiled water

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 and tender – this is your stew

Meanwhile, trim your green beans, then chop in half

Peel your potatoes and chop them into small, bite-sized pieces

Once the stew has had 30 min, reboil the kettle, then add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, add your chopped green beans to a large piece of tin foil with a splash of cold water and a small knob of butter

Scrunch the foil around the green beans to form a tightly sealed parcel and add to a baking tray

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

Put the tray in the oven for 10-12 min or until the green beans are tender with a slight bite

Once the stew is ready, remove the dish from the oven and add your soft cheese and half your grated pecorino cheese (you'll use the rest later!) with a generous grind of pepper – this is your pork shoulder ragù bianco

Set aside your ragù, with the lid on, for 2-3 min for the flavours to develop

Meanwhile, return the potatoes to a low heat with a knob of butter and a splash of milk and the remaining pecorino

Season with a pinch of salt and pepper and mash until smooth – this is your pecorino mash