West Country Pork & Leek Hotpot With Apple, Cider & Clotted Cream
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
Vegetarian options:
Use a mixture of cooked root vegetables - sweet potato, carrots, parsnips or celeriac.
A selection of sautéed mushrooms - chestnut, oyster, baby, Portobello, shiitake.
Use a mixture of cooked root vegetables - sweet potato, carrots, parsnips or celeriac.
A selection of sautéed mushrooms - chestnut, oyster, baby, Portobello, shiitake.