Pork stew with potatoes and carrots

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It’s finished off with a good splash of cream and a sprinkling of crispy bacon lardons. I love to serve it with creamy mashed potato for a dinner that has everyone asking for seconds! A great make-ahead meal that the whole family will love! This is my kind of Friday night dinner when it’s been raining and miserable all day and you just want something really tasty to warm you up from the inside. I’d contentedly scoff every bit of this dish, but that sauce over mashed potatoes?

Yes, I could eat that for the rest of my life and not get bored. The meat is browned and then slow cooked with stock and cider until lovely and tender. I like to chuck a few veggies in – just to make it a little bit healthier, and then it’s served on creamy mashed potatoes, and finished off with crispy fried bacon lardons or pancetta. I like to pick a few flavours from both. Crispy bacon lardons – Often these are crisped up, then cooked in the casserole with the pork, but I prefer to sprinkle them on at the end so they retain all the crispy saltiness. I sometimes make it with apple slices.

If you do, just add them for the last 15-20 minutes of cooking so they don’t go mushy. Cider – this is alcoholic dry cider. I like chestnut mushrooms, as they have a nice flavour. Full recipe with detailed steps in the recipe card at the end of this post. Rather than adding the cooked bacon lardons in the dish, sprinkle them on at the end. This helps them to retain their salty crispness.