A Provençal-style pork casserole with vibrant citrus flavours, sweet shallots, new potatoes and sundried tomatoes
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This one-pot is great for cooking a day ahead. The excess fat will be easy to lift away once cold, and the flavours will be even more intense once warmed very gently to a simmer. You may need to add a splash of water to loosen it a little.
Soaking your shallots
Soaking your shallots in just-boiled water for 5 minutes before peeling makes the job a lot easier. Once soaked, trim away the root end and peel from the bottom.