Pork shoulder and sage hotpot

Instructions

1. Step 1

   Heat the oil in a casserole or heavy pan. Fry the pork in batches for 8-10 mins, turning a few times, until really golden brown. Remove to a plate while you fry the remaining batches. Add a little more oil if you need to.

2. Step 2

   Once all the pork has been browned, lower the heat and fry the onion for 6-8 mins or until soft. Stir in the carrots and parsnips, and cook for 5 mins more, then add the garlic and cook for 1 min. Stir in the flour and sage, then add the cider, scraping the bottom of the pan.

3. Step 3

   Heat the oven to 160C/140C fan/gas 4. Tip the pork and any resting juices back into the pan, and pour over the stock to just cover the meat. Bring to a simmer, season well, then transfer to the oven and cook for 2 hrs-2 hrs 30 mins or until the meat is tender but not falling apart, as it will cook more later on. Or transfer to a slow cooker and cook on low for 6-8 hrs. Remove the lid for the final 30 mins to thicken the sauce – it needs to be fairly thick for the potatoes to sit on top.

4. Step 4

   While the stew is reducing, fry the mushrooms and apples in a drizzle of oil in a frying pan until golden and lightly caramelised. Season, then stir them into the stew, along with the parsley, cream, vinegar and mustard.

5. Step 5

   Turn up the oven to 200C/180C fan/gas 6. Transfer the stew to an ovenproof casserole or baking dish if you need to. Arrange the potatoes over the stew in a spiral, overlapping each other. Dot over the butter and season. Put back in the oven for 50 mins-1 hr or until the potatoes are tender, golden and crisp around the edges. Serve with greens and a glass of cider, if you like.