Dittisham Casserole

Summer-holiday cooking has to be quick and simple and able to be prepared in advance, but with all the outdoor life people’s appetites are keen so things must taste good On our yearly Devon holiday I find this easy casserole of pork cooked in the local cider especially appetising. ‘Scrumpy’ is a draught cider, strong and very dry though if you cannot get it just substitute a good dry cider.

Ingredients

  • 2 lb lean stewing pork or pork fillet – cut up in chunks (900 g)
  • 1 level teaspoon whole coriander seeds
  • sprig of rosemary – fresh if possible
  • 2 onions – peeled and sliced
  • 4 oz mushrooms sliced (110 g)
  • 2 cooking apples – peeled cored and cut up into chunks
  • juice of ½ lemon
  • about 1 large wineglass of strong, dry cider

Method

Fry the pork and sliced onions in a little fat briefly until just browned. Put them in a casserole dish. Add the rosemary, coriander, salt and pepper. Pour over the cider and lemon juice which should nearly cover the meat – if it does not, add more cider. Cover the dish and cook in the centre of a high oven Gas 7–8 (425°–450°F/220°–230°C) for 15 minutes then turn down low to Gas 1–2 (275°–300 F/140°–150°C) for 1½ hours. About ½ hour before it has finished cooking add the sliced mushrooms and chunks of apple. I think it is good served with baked potatoes and small whole carrots.

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