PORK, CIDER AND BUTTER BEAN POT

INGREDIENTS

2 tbsp rapeseed oil

1kg pork shoulder steaks, cut into large cubes

2 onions, halved and sliced

300g baby carrots, halved

3 garlic cloves, chopped

8 sage leaves, roughly chopped

40g plain flour

300ml medium-dry cider

300ml chicken stock

2 x 400g cans butterbeans

6 tbsp roughly chopped fresh parsley

METHOD

1. Heat the oil in a large frying pan, season the pork and cook over a high heat until coloured all over – you’ll need to do this in batches. Place in a preheated slow cooker set at high.

2. Add the onions, carrots, garlic and sage to the same pan and cook over a medium high heat for 5 minutes until beginning to colour. Reduce the heat, sprinkle the flour over and cook for 3 minutes, stirring frequently to ensure the flour is cooked through.

3. Whisk in the cider and stock and keep whisking as you bring it to the boil to ensure a smooth sauce. Simmer for 5 minutes before pouring into the slow cooker. Cover and cook for 3 hours, adding boiling water if any more liquid is needed. Add the butterbeans and cook for another 20 minutes. Check the seasoning, stir in the parsley and serve. Perfect with mash and steamed greens.