Comforting casseroles for your cauldron!

Looking for something to warm your cockles on a cool autumnal night? Then you’ll want to give one of these easy, hearty and family-friendly recipes from The Scotch Kitchen a go! Why not get the whole family involved and ask the kids to help you with the measuring and prep?

Specially Selected Pork & Apple Casserole

Prep – 10 – 15 minutes
Cooking – 1 hour 10 mins
Serves 4

Ingredients:

• 400g Specially Selected Pork shoulder, diced
• 2 tbsp plain flour
• 3 tbsp olive oil
• 1 medium onion, peeled and finely chopped
• 2 carrots, peeled, topped and tailed and diced
• 1 stick celery, diced
• 1 tsp black pepper
• 300mls hot vegetable stock/pork stock (made using low salt baby stock cubes, or homemade)
• 1 Bramley apple, peeled, cored and sliced

Method:

• Preheat the oven to 180C/fan 160/gas mark 4. Toss the pork in the flour. Heat the oil in a frying pan over a medium heat and fry the meat until lightly browned, in batches if your pan is crowded.
• Transfer to a casserole dish (with a fitted lid). Fry the onion, carrots and celery in the pan for 5 minutes until soft.
• Add to the casserole dish along with the rest of the ingredients. Oven bake for 1 hour with the lid on until the pork is tender and the sauce has thickened.
• If you’re weaning with puree, simply blitz the casserole in a food processor with the blade attachment or use a stick blender. Portion into ice cube trays, freeze and then once frozen transfer into freezer bags.

Let us know by commenting down below if you give any of these recipes a go and be sure to share your pictures with us over on social media!