Indulge in a hearty, comforting casserole that brings together the best of the orchard and the woodland. Tender chunks of stewing pork are gently simmered in a rich cider and lemon sauce, infused with aromatic rosemary and coriander seeds.
As it bubbles away, juicy cooking apples melt into the gravy, adding a touch of sweetness that balances beautifully with earthy mushrooms.
Just before serving, crunchy toasted cobnuts are stirred through, adding a nutty, autumnal crunch to every bite. This is rustic, British cooking at its best – perfect for chilly evenings and family suppers.
Preparation Time
20-25 minutes
Cooking Time
30-35 minutes
Serves
10 People
Dietary Notes
Contains cobnuts
Ingredients
1½ kg (3 lb) stewing pork, cut up
1½ onions, chopped
4 large cooking apples peeled and quartered
700g (1½ lb) mushrooms, cut up
100g (4 oz) shelled cobnuts
2 level teaspoons whole coriander seeds
2 sprigs fresh rosemary
juice of 1 lemon
2 wineglasses strong cider
2 tablespoons flour
Cooking Steps
Sauté the onions in a little oil.
Add the pork and sauté.
Add the flour and then gradually mix in the cider and lemon juice, rosemary and coriander seeds.
Cook slowly for 20 minutes, keeping the casserole simmering.
Add the mushrooms and quartered apples and simmer for about 10 minutes, until the pork is tender.
Season.
Add the cobnuts just before heating through to serve.