For when you need something to break up the Turkey this Christmas, this hearty family stew is easy to prepare and ideal for freezing, making a great standby meal. Containing our vegetable of the month, cabbage.
Preparation time : 10 minutes
Cooking time : 2 hours
Total time : 2 hours 20 minutes
2 tbsp olive oil
2 x 500g packs Waitrose British Diced Pork Leg
4 tbsp plain flour
400g shallots, peeled and halved
500ml Waitrose Vintage French Cider
300ml hot chicken stock
½ x 195g jar Waitrose Cranberry Sauce
4 fresh thyme sprigs
- Heat the oil in a large pan. Roll the pork in the flour, then brown in the pan for 5-8 minutes, turning regularly – you may find it easier to do this in batches.
- Stir in the shallots, cider, stock, cranberry sauce and thyme sprigs. Bring to the boil, then cover and simmer very gently for 1 hour.
- Remove the lid and continue to simmer for 30-45 minutes until the liquid has slightly thickened and reduced – there should still be quite a lot of liquid. Season lightly.
- Serve with 2 x 200g packs Waitrose Red Cabbage and lightly steamed broccoli spears.
To make it easier to peel shallots, place in hot water for 2-3 minutes to soften, then plunge into cold water to cool slightly. This dish can be cooled, then frozen in an airtight container for up to 3 months. Thaw in the fridge and reheat gently until piping hot.
Serve this succulent stew with one of its principal ingredients, Vintage French Cider a smooth and refreshing accompaniment.
For more inspiration, visit the Waitrose recipe page.