Pork and cider stew with sage and onion dumplings

1 tbsp olive oil
1 large onion, chopped
500g stewing pork
1 dsp seasoned flour
1 stick of celery
1 carrot
1 eating apple, peeled and sliced
400ml cider
150ml stock
1 tsp Dijon mustard
1 tbsp flat-leaf parsley, chopped
1 bay leaf

Dumpling mix:
1 tsp chopped fresh sage
1 small onion, chopped
80g self-raising flour
20g cornflour
60g light vegetable suet
20g melted butter
A little cold water, if needed to mix

Heat olive oil and fry the onions until soft.

Add the pork, coated in the flour, and brown quickly.

Add vegetables and apple, and then pour in the cider and stock.

Stir in mustard and add parsley and bay leaf. Bring to boil then transfer to ovenproof casserole dish and cook on gas mark 3/170°C/fan 150°C for 1½ hours.

Mix together the dumpling ingredients and roll into 4 smallish balls.

Add to pan with a little more stock if the casserole is too thick.

Baste dumplings with stew sauce and cook for another half-an-hour with the lid on, then flash grill for a few minutes to brown dumplings just before serving. Garnish with extra parsley.


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nutritional values (approx. per serving)

This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.

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