Winter hotpotby Nancy Turner |
| Preperation time: 15 mins Cooking time: 1 hour 40 mins Serves: 4 |
| Recipe Ingredients |
| 650g pork shoulder joint, rind removed and cut
into chunks; 1 large cooking apple, peeled and sliced; 2 onions, peeled and sliced; 440ml can dry cider; 1 tsp dried sage; 650g potatoes, thinly sliced; 15g butter, melted; sunflower oil. |
| Recipe Method |
| Season the chunks of pork meat. Heat 2 tbsps of
sunflower oil and brown the pork. Transfer to an ovenproof
dish. Arrange the apple slices over the pork. Heat a little more oil and cook the onions for about 5 minutes, then add the cider and sage. Spoon mixture over the pork and apples. Toss the potato slices in the melted butter and season. Layer over the top of the dish and cover with greased foil. Bake for 1 hour at 150c/gas2, then remove the foil and continue to bake for a further 30 minutes. |
| More recipes: |
| Sweet
potato and sage risotto apple and carrot soup Cranberry and blue cheese crostini Sweet roast vegetable pasta Braised red cabbage |
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