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pork and leek



.Suitable for freezing
. Preparation




minutes cooking time
.180 C°, 350 F°, Gas Mark 4


  • 1 pack of 4-6 pork shoulder steaks
  • 2 or 3 leeks, washed and sliced thinly
  • 1 cooking apple and/or any tired eating apples - peeled and roughly chopped
  • 1 bottle/can of cheap cider
  • 1 tbsp of wholegrain mustard
  • Sprinkling of dried sage and/or few leaves of fresh sage
  • Squirt of honey
  • 1 or 2 vegetable or chicken Kallo stock cubes
  • Drizzle of rapeseed oil
  • Freshly ground pepper
  • Chopped fresh or frozen parsley and/or chives
  • Optional:  pack of 6 sausages, frozen peas, creme fraiche or equivalent


  1. Preheat oven to 180°C. 
  2. In an oven proof dish (with a lid), lay the sliced leeks, shoulder steaks and chopped apple. (If you have some sausages, place one in between each steak. It is quite nice to use leek/apple and pork sausages, but not essential.)
  3. Put all the other ingredients into a jug or bowl, (except the rapeseed oil), crumbling the stock cubes and giving it all a bit of a stir.  To speed things up, you can heat this jug of liquid and seasonings in the microwave for a minute and then pour it all over the leeks, apple and meat.  (A spoon of jarred apple sauce has been known to find its way into this mix!)
  4. Drizzle some rapeseed oil over the breadcrumbs and a few twists of black pepper.  Place the lid on and put whole dish in the oven for at least 2 hours. Check a couple of times during cooking and push the meat into the sauce.
  5. After this time, lift the meat and sausages to the surface, and cook for a further 15 mins without the lid so as to brown the sausages. Use tongs to move them round to brown on all sides. 
At this stage it is ready to serve, but there are a few extras which could be added now if you wish.
  • Sprinkle on top some frozen peas, push them into the sauce, replace the lid and the residual heat should be enough to cook them through, otherwise place back in the oven for a few minutes.
  • To make it more of a creamy dinner, stir in some creme fraiche, fromage frais, plain yoghurt, single or double cream? (Philadelphia cream cheese would also work!)
  • Sprinkle over the top, plenty of fresh or frozen chopped herbs such as parsley or chives.

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