The February frost makes us long for comfort food. Try this casserole with quality diced pork shoulder from our Butchers counter. Slow braised with sweet and in-season parsnips. Select a bottle of dry cider from our Farm Shop shelves to add to the dish. We recommend Hogan’s Peaty Dry Cider to add a little smokiness to the dish.

Cooks in: 3 Hours

Serves: 5

Ingredients

2 tbsp rapeseed oil

1kg pork shoulder, diced

2 onions, thinly sliced

2 celery sticks, diced

3 parsnips, cut into chunks

2 bay leaves

1 tbsp plain flour

330ml Hogan’s Dry Cider

850ml chicken stock

Method

Heat your oven to 180C. Over a medium heat, heat the oil in a flameproof casserole and cook the diced pork in batches, until browned, then set aside. To the casserole dish, add the onions, celery and parsnips and cook together with the bay leaves for 10 mins until the bay leaves are aromatic and the vegetables have softened. Sprinkle over the flour and stir well. Return the pork and any of its juices to the casserole dish.

Next, pour in the cider and stock. Season well with freshly ground salt and pepper, then bring to a simmer. Once the dish is simmering, cover and put into the oven for 2 hours.

Remove from the oven and serve with creamy mashed potato and leafy green veg.