A chunky, comforting casserole that makes a wonderful Sunday lunch
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Make it leaner
Get your butcher to remove the skin and some of the fat (leaving about 5mm/¼in), as well as the chine bone – also called the back bone or vertebra – from the pork loin.
Obviously you need to allow time for the pork to marinate. You can also peel the shallots in advance but don't pre-prepare the celeriac as it will discolour.