A great way to use up any leftover clotted cream – well, sometimes it happens! and any cider left in the bottle. This is a lovely comfort food hotpot perfect for the cold winter nights ahead. The dish can be prepared ahead and when ready to serve, sprinkle with the cheese and heat thoroughly.
The cheddar cheese can be replaced by using a blue-veined cheese for a stronger flavour which compliments the apple and cider flavours – Dorset Blue Vinney is a great choice.
West Country Pork & Leek Hotpot With Apple, Cider & Clotted Cream
- 500 g pork fillet cut into 1cm slices
- 1 tbsp rapeseed oil
- 1 large leek washed & cut into 1cm thick slices
- 1 bramley apple peeled cored and cut into slices
- 1 tbsp dried or fresh chopped sage
- 3 large king edward potatoes peeled cooked & sliced into 1cm rings
- 100 gm clotted cream
- 300 ml dry cider
- 150 g coarsely grated mature Cheddar cheese
- salt & pepper
- Tomatoes to serve
- Sauté the pork in the oil until brown.
- Place in the bottom of an ovenproof dish.
- Using the juices still in the pan sauté the leeks & apple until soft, and place on top of the pork.
- Sprinkle over the sage then lay the potatoes over the top.
- Season & spread over the clotted cream then pour over the cider.
- Cook Gas Mark 3 / 140c for 1 hour 15 minutes.
- Scatter cheese over the top & cook uncovered for a further 15 minutes until golden.
- Top with quartered tomatoes to serve.
Use a mixture of cooked root vegetables - sweet potato, carrots, parsnips or celeriac.
A selection of sautéed mushrooms - chestnut, oyster, baby, Portobello, shiitake.