Lean pork, onions, tasty chestnut mushrooms all slow cooked together in a rich garlic and sherry sauce.

Serve with fresh vegetables and mashed potatoes or crusty bread.

Serves 4.

1kg lean boneless pork loin or shoulder, cut into bitesize chunks

35g plain flour

1tbs Magnificent Seed cold pressed rapeseed oil

1 large onion, sliced

1tsp lazy garlic

300g chestnut mushrooms, halved

1tbs fresh rosemary, chopped

250ml dry sherry

250ml chicken stock

250ml water

1tbs tomato puree

Salt and black pepper

Bunch of fresh flat leaf parsley, chopped

Method

Coat the pork with the flour, shake off any excess. Heat the oil in a large saucepan or flameproof baking dish.

Cook the pork in batches until golden brown, remove from the pan and set aside.

In the same pan, cook the onions, garlic, mushrooms and rosemary until lightly browned and starting to soften, stirring occasionally. Add the sherry, cook stirring for 1 minute.

Return the pork to the pan with the stock, water and tomato puree, bring to a boil.

Reduce the heat and simmer, covered for 1 ½ hours, stirring occasionally until the pork is tender.

Season with salt and pepper, sprinkle with the chopped parsley.

Serve with vegetables, new or mashed potatoes or crusty bread.

👩🏼‍🍳 Chef’s Note; This dish is a great make-a-head stew which freezes well in readiness for unexpected quests.