A spoonful of mustard peps up this simple, vegetable-rich pork stew. Fluffy dumplings served on top help to mop up every bit of the full-flavoured sauce, and turn the stew into a well-balanced meal in a bowl.
If you are short of time, instead of making the fresh herb dumplings, serve the stew with pasta. Tagliatelle or penne tossed with chopped mixed fresh parsley and chives would be a delicious accompaniment. * Serve herb scones with the stew instead of the dumplings. See our recipe for Lamb and barley soup on this site, for the recipe. * To make a delicious savoury cobbler, preheat the oven to 180ºC (350ºF, gas mark 4). After bringing the stew to the boil in step 3, cover and transfer it to the oven to cook for 1 hour. Prepare herb scones, arrange on top of the pork and vegetables and sprinkle with 40 g (1½ oz) grated Cheddar. Increase the oven temperature to 200ºC (400ºF, gas mark 6) and bake for about 15 minutes.
Swede is a member of the cruciferous family of vegetables. It is rich in cancer- fighting phytochemicals and a useful source of vitamin C and beta-carotene. * Leeks are thought to assist in preventing heart disease and stroke. They are also a source of vitamin E and their green tops provide beta-carotene.
A, B1, B6, B12, C * E, iron, phosphorus * B2, folate, niacin, calcium, selenium
Something else. The potatoes need slightly longer than 30 mins, i put them in after the main dish had been simmering for 30 then left it for 45, rather than vice versa - 07 Mar 2009
We had this last night and thought it was great. Added some sweet potatoes to, also used more cider than stock, very nice recipe will use again - 03 Nov 2009
wow.... this is lush... I would double the cider used as tends to run dry of liquid and so needs more cider or stock... i would recommend the cider though... we love this reciepe, its become a household favourite - 07 Mar 2009