Pork fillet casserole created for Co-operative Midcounties

Here is a recipe that we created and shot in our Manchester kitchen and studio after receiving a brief from Co-op Midcounties to create a number of ‘bright and fresh’ recipes that they could use on in-store POS. This light and summery casserole is a family favourite and can be served alongside some buttered new potatoes. Lettuce isn’t just for salads, it’s wonderful braised too as we are doing in this recipe.

Tip: leave out the pork for a fantastic vegetarian or vegan option.

Serves: 4

Prep: 15 minutes

Cooking time: 20 minutes

Ingredients

 

• 3 tbsp of rapeseed oil
• 2 pork fillets – trimmed and cut into 1cm pieces
• 1 onion – sliced
• 1 stick of celery – diced
• 1 carrot – diced
• 2 bay leaves (fresh or dry is fine)
• 2 cloves of garlic – finely chopped
• 1 glass of white wine (optional)
• 1 can of haricot beans
• 100g of fresh peas
• 1 bulb of fennel – sliced
• 100g mangetout
• 100g of fresh broad beans
• 8 heritage tomatoes – chopped
• 2 mini gem lettuces – quartered
• 500ml vegetable stock
• A pinch of salt and pepper
• A handful of chopped mint, parsley and chives

Method

 

1. In a casserole pan warm up the rapeseed oil and brown the pork pieces on either side. Once browned take them out and pop to one side.
2. In the same pan, add the onions, bay leaves and garlic and soften slowly. Don’t have the heat too high or the garlic will catch, it should be sweet and garlicky. Now add the white wine.
3. Add the haricot beans, fennel, peas, broad beans, tomatoes, mini gems and stock and season with salt and pepper and simmer until vegetables are el dente.
4. Add the pork pieces, stir in carefully and simmer for a further 10 minutes.
5. At the end add the chopped herbs and serve with some buttered new potatoes.