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Essential Vegetable Oil1litre
1litreItem price
£2.30Price per unit
23p/100ml0 added
0 in trolley
Quantity of Essential Vegetable Oil in trolley 0
0 in trolley.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 180°C, gas mark 4. Heat the oil in a large frying pan and fry the onion for 3-4 minutes, then remove and set aside. Toss the pork in the seasoned flour and fry until browned, then return the onions to the pan. Add the stock cube, 100ml water and mustard, and gradually blend in the cider. Bring to the boil and add the thyme and apple wedges.
Place a thin layer of potatoes in the base of a casserole dish, top with half the pork, add half the remaining potatoes and season. Repeat the layers finishing with potatoes, then season and dot with butter. Cover and bake for 1 hour 30 minutes.
Remove the lid and cook for a further 30 minutes until golden.
Freeze ahead
Allow to cool in the dish. When cold, place in the freezer. To reheat, defrost completely. Preheat the oven to 200°C, gas mark 6 and bake for 30 minutes.
Typical values per serving when made using specific products in recipe
Energy | 2,158kJ/ 512kcals |
---|---|
Fat | 15.4g |
Saturated Fat | 4.2g |
Carbohydrates | 48.1g |
Sugars | 10.3g |
Fibre | 4.2g |
Protein | 45.3g |
Salt | 1.4g |
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