- 1-2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1kg pork shoulder steaks, each cut into 4
- 300ml medium-dry cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 4 rashers dry-cured, smoked streaky bacon
- 2 onions, thickly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300g carrots, sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 bay leaves
- 3 thyme sprigs
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 650g Jerusalem artichokes
This vegetable is not truly an artichoke, but a variety of sunflower with a lumpy, brown-skinned…
- 2 tbsp plain flour
- 400ml chicken stock
- knob of butter, melted
Butter is a dairy product made from separating whole milk or cream into fat and…
Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat.
Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden.
Meanwhile, half-fill a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3.
Stir the flour into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 1 1/2 hrs, then uncover and cook for a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving.