The perfect one-pot recipe this winter from food blogger and photographer Lucy Parissi.

Ingredients

• 1 kg | 2lb 4oz pork shoulder , cubed
• 200 g | 7oz lardons or chopped streaky bacon
• 2 large onions , finely diced
• 2 large garlic cloves , sliced
• 2 parsnips , peeled and cubed
• 200 g | 7oz cooked chestnuts
• 3 apples , peeled, cored and sliced
• 250 ml |1 cup dry cider
• 250 ml |1 cup chicken stock
• 1 tbsp chopped sage or 2 tsp dried sage
• 1 tsp salt
• 60 ml | ¼ cup double (heavy) cream
• salt and pepper to season

Method

• Season the pork with salt and pepper.
• Heat oil in a Dutch oven or cast iron lidded casserole. Brown the pork, in batches, over medium-high heat. Don’t overcrowd the meat as it will stew rather than brown. Set the pork aside
• Add the lardons and cook until they colour and start to render some of their fat. Deglaze the pot with a splash of cider or stock, scraping in any browned bits.
• Lower the heat, add the onion and cook for 5 minutes, stirring.
• Stir in the sliced garlic, parsnips, apples, salt, sage (if using), 1 cup (250ml) cider and 1 cup (250ml) chicken stock. Bring to a simmer.
• Return the pork to the pot and stir to combine. Cover with a lid and cook in a 180°C (350°F) oven for two hours until pork is tender.
• Take out of the oven and bring to a low simmer on the stove. Stir in the cream, heating it through for 3-4 minutes. Taste and season with salt and pepper, as needed.

For more delicious recipes, check out Lucy’s blog here.