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    Pork with parsnips and fennel

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    Pork with parsnips and fennel

    A useful midweek tracy bake that is quick and tasty.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 1 fennel bulb, cut into 2cm slices
    • 4 echalion shallots, peeled, halved lengthways
    • 5 thyme sprigs
    • 400ml Waitrose low alcohol cider
    • 3 parsnips, cut into thin wedges, cores removed
    • 4 essential Waitrose pork shoulder steaks


    1. Preheat the oven to 220c, gas mark 7. Put the fennel, shallots and thyme in a large oven dish. Pour over the cider, top with the parsnips and roast for 5 minutes. Add the pork steaks, season and reduce the oven temperature to 200c, gas mark 6. Cook for 30 minutes.
    2. To serve, place the meat on top of the vegetables and pour over the juices from the dish. Serve with steamed green vegetables or a green salad.

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    Drinks recommendation

    Georges Duboeuf 2008/09 Chiroubles, Beaujolais, Burgundy, France 2324


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