Diced Pork and Apple Stew

Ingredients

• 2 tablespoons olive oil
• 500 g diced pork ((I used a pack of ready-diced pork topside from the supermarket))
• 500 g swede (roughly 1 small swede or half a large swede) (peeled and cut into 1cm / 1/2inch cubes)
• 3 medium carrots (peeled and cut into 1cm / 1/2inch long chunks)
• 200 g mushrooms (ideally chestnut mushrooms) (cut in half)
• 1 large leek (thickly sliced)
• 1 chicken or pork stock cube ((I used 1 Kallo organic chicken stock cube))
• 2 tablespoons cornflour (US – cornstarch)
• 800 ml boiling hot water
• 1 large cooking apple (bramley apple) (peeled, cored and cut into 4 pieces)
• Salt and pepper to taste
• Baked potatoes or mashed potatoes and green vegetables to serve ((optional))

Instructions

1. 1

   Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.

2. 2

   Place 1 tablespoon of the olive oil in a large ovenproof, flameproof pot or frying pan (see Note 1).

3. 3

   Heat the oil over a high heat for one minute. Add the pork and fry, stirring regularly, until the pork is browned all over. Remove the pork and juices onto a plate.

4. 4

   Return the pot or pan to the heat and add the remaining tablespoon of olive oil. Add the swede, carrots, mushrooms and leek and fry, stirring frequently, until all the vegetables are lightly browned all over.

5. 5

   Meanwhile mix the stock cube and cornflour (US – cornstarch) with a small amount of cold water to create a paste, then add the boiling hot water slowly and mix together until thoroughly combined with no lumps.

6. 6

   Return the pork to the pot and add the stock cube / cornflour mixture, plus salt and pepper to taste. Bring to a boil, add the bramley apple quarters, and then pop a lid on the pot and put the stew in the preheated oven.

7. 7

   Cook the stew for 1 hour 15 minutes and serve with either baked potatoes or mashed potatoes and green vegetables.