This delicious stew is perfect for these cooler days and tastes like a hug in a bowl. It’s so easy and the kids love it, so a real winner in our house!
Ingredients (serves 4 with plenty left for seconds);
3 pork chops, fat off and removed from the bone (optional)
3 potatoes, skin left on & cubed
1 sweet potato, skin left on & cubed
2 cloves of garlic, crushed
2 carrots, cut into chunks
1 apple, cored and diced
6 cherry tomatoes, halved
Cup of frozen peas
Splash of balsamic vinegar
Handful of fresh Sage, crushed and chopped (keep a few leaves aside to garnish when you plate up)
1 vegetable stock cube
Sprinkling of gravy granules
Preheat the oven to gas mark 180°C, and place all of the ingredients (except for the stock cube, gravy powder and frozen peas) into a large casserole pot. Cover with water and bring to boil on a medium heat on the hob. Reduce the heat to a simmer and sprinkle in the vegetable stock cube, stir. Put the lid on and pop into the oven.
After an hour, remove the casserole pot from the oven and stir. Sprinkle a generous amount of gravy granules over the top, stir and put it back into the oven for 45 minutes, until the gravy is thick and the vegetables are tender. Stir in the frozen peas and pop back in the oven for a further 15 minutes.
Remove from the oven and leave to cool down until ready to eat. Garnish with some fresh sage leaves and serve with chunky bread.