Recipes

From The British Potato Council www.britishpotatoes.co.uk. The combination of honey, dates and spices may seem outlandish now, but they complement the pork so well in this casserole recipe.

Serves 4

    2 tbsp vegetable oil
    1 large onion, sliced
    2 garlic cloves, crushed
    700g (1lb 9oz) boned leg of pork, cubed
    2 tbsp plain flour
    ½ tsp each of nutmeg, ground ginger and cumin
    Salt and freshly ground black pepper
    300ml (½ pint) red wine
    1 tbsp British honey
    75g (2½ oz) stoned dates, roughly chopped
    1 large waxy potato, peeled and cut into chunks
    Sea salt and freshly ground black pepper
    2 tbsp fresh herbs, such as parsley, roughly chopped

Method

Heat the oil and gently fry the onion and garlic for 10 minutes. Toss the meat in the flour combined with the spices and seasoning and add to the onion. Fry the meat, stirring occasionally until evenly browned.

Stir in the red wine with the honey and continue to cook over a medium heat, stirring for one further minute. Add the dates and potato and transfer to an oven-proof casserole dish. Cover and cook very gently for 2-2½ hours or until the meat is thoroughly cooked and tender. Adjust the seasoning if necessary.

Stir in the herbs just before serving.