Crusty garlic bread
Get the kids in the kitchen to make this simple side dish - pop any extra garlic butter into the fridge or freezer for a busy weeknight
Creamy pork & pear cassoulet
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 400g pork loin steakcut into strips
- 2 medium onionssliced
- 2 garlic clovescrushed
- small pack sage leaveschopped
- 2 tbsp plain flour
- 500ml bottle apple or pear cider
- 2 medium pearscored and each cut into 8 slices
- 100ml double cream
- crusty breadto serve
Nutrition: per serving
- kcal459
- fat24g
- saturates10g
- carbs27g
- sugars17g
- fibre4g
- protein24g
- salt0.1g
Method
step 1
Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
step 2
Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
step 3
Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.
