Quick, cosy one-pot comfort food for those chilly evenings.
Ingredients
For the stew:
- 1 tbsp vegetable oil
- 2 onions, sliced
- 4 cloves garlic, chopped
- 3 sticks celery, sliced
- 2 bay leaves½ tsp fennel seeds, toasted
- 1 sprig thyme
- 500g pork fillet, chunked
- 3 tsp mustard powder
- 2 tbsp plain flour
- 5 tbsp apple cider vinegar
- 850ml low salt chicken stock
- 2 Granny Smith apples, peeled & chunked
- 2 leeks, sliced
- 4 carrots, diced
- Salt & pepper
For the dumplings:
- 140g plain flour
- 1 tsp baking powder
- 1½ tsp English mustard powder
- 2 tbsp parsley, chopped
- 1 tbsp thyme leaves
- 1 tsp chives, chopped
- 2 tbsp natural yoghurt
- 2 tbsp vegetable oil
- 100ml water
Method
- Preheat oven to 180°C. Heat half the oil in a casserole dish and cook onions, carrots & celery for 5 mins.
- Add garlic, bay leaves, fennel, thyme and cook briefly. Remove veg mix.
- Add remaining oil, season pork and cook until just changing colour.
- Return veg, stir in mustard powder and flour, then add cider vinegar and stock. Bring to a simmer.
- Add apples, leeks, cover and cook in the oven for 45 mins.
- Mix all the dry dumpling ingredients. Combine water, yoghurt & oil, then stir in to form a soft dough.
- Shape into 8 balls, place on stew, drizzle with oil and bake for 20 mins until golden.
- Finish with extra thyme and serve.
Chef's Top Tip
Don’t brown the pork too much at the start — keeping it just sealed means it stays beautifully tender after baking.
