Pork Olive Casserole

Prep time: 15 mins

Cooking time: 35 mins

Serves: 4

ingredients

• 8 Pork Olives (2 packs)
• 3 tbsp vegetable oil
• 1 x 400g of shallots, peeled (or 2 onions, sliced)
• 2 tbsp chopped sage (or 2 tsp dried)
• 40g plain flour
• 1 x 500ml bottle cider
• 200ml chicken stock
• 2 medium Bramley apples, peeled and cored. 1 diced and 1 sliced.
• 200g baby potatoes, chopped
• 4 tbsp double cream

Method

1. Preheat the oven to 200°C, fan 180°C. Season the Pork Olives and heat 1 tablespoon of oil in a large frying pan. Brown the Pork Olives then transfer them to an ovenproof casserole dish.
2. Heat another tablespoon of oil in the frying pan and brown the shallots or onions for 2-3 minutes over a medium heat. Mix the sage and flour into the shallots, then gradually stir in the cider and stock. Add the diced apple and potatoes, season and bring to a simmer, then pour over the Pork Olives in the casserole dish. Cover with a lid and cook in the oven for 35 mins.
3. Add the butter and sugar to the frying pan and stir to melt. Add the apple slices and fry for 1-2 minutes each side on high until caramelised.
4. Stir the cream into the casserole and adjust the seasoning to taste. Serve topped with the crispy sage and caramelised apples if you wish, with creamy mash and Savoy cabbage.