SHREDDED PORK AND SWEETCORN CHOWDER

ingredients | serves 2 as a main | time 35 mins

400g pack slow cooked pork shoulder with a date & five spice sauce • 450g pack Cooks’ Ingredients Vegetable & Kale Soup Mix • 500ml pack Cooks’ Ingredients Chicken Stock • 1 whole sweetcorn (150g kernel weight) • 170ml tub essential Single Cream • 25g pack flat leaf parsley, chopped • Waitrose 1 Sourdough Rolls, to serve

step 1

Preheat the oven to 200°C, gas mark 6. Cook the pork according to pack instructions, reserving the drained meat juices. Shred the pork and mix into the reserved juices

step 2

Meanwhile, remove the barley sachet from the soup mix and fry the vegetables for 5 minutes, stirring occasionally. Add the barley and stock, bring to the boil and simmer covered for 15 minutes. At the same time, griddle the sweetcorn for 7-8 minutes, turning occasionally until charred. Cut the corn kernels off with a sharp knife

step 3

Add the sweetcorn, cream, pork and most of the parsley to the chowder, season well and warm through for 1-2 minutes. Divide between the bowls and scatter the remaining parsley. Serve with warm crusty sourdough rolls

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