- 2 tsp olive oil
- 750 g pork shoulder, cut into 5cm cubes
- 2 tbsp plain flour
- 1 onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 2 sticks celery, roughly chopped
- 2 garlic cloves, crushed
- 230 g tin chopped tomatoes
- 1 bay leaf
- 1 heaped tsp fresh thyme leaves, chopped
- 1 low-salt chicken or vegetable stock cube
- 1 tbsp grated parmesan
Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a medium non-stick saucepan. Dust the pork with the flour. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.
Add the remaining olive oil to the pan, along with the onion, carrots and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly. Return the meat to the pan with the garlic, tomatoes, bay leaf and thyme leaves. Make up 500ml stock using the stock cube and pour 300ml into the pan (save the rest for another recipe). Bring to the boil, then carefully pour the contents of the pan into an ovenproof casserole. Cover with a lid then transfer to the oven and cook for 2 hours.
Just before serving, remove the casserole from the oven, sprinkle with the grated parmesan and bake until the cheese has melted.
Cook's tip: you could also try adding some spinach, tinned tuna or cooked chicken to the vegetables. Try adding seeds or chopped nuts to the crumble topping if you’re serving to children over 1 year or adults who have no family history of allergies.