Ingredients

Ingredients For the roux

• 100g/4oz butter

• 100g/4oz plain flour

For the filling

• 25g/1oz butter

• 2 onions, peeled and chopped

• salt and freshly ground black pepper

• 1 tsp ground coriander

• 1 tsp ground cumin

• 680g/1½lb pork, cut into 1-2cm/½in cubes (shoulder or leg, fat removed)

• 250ml/9floz chicken stock

• 1 tbsp olive oil

• 300g/11oz button mushrooms, wiped clean and sliced or left whole or quartered if they are small

• 250ml/9fl oz single cream

• 1 tbsp chopped fresh parsley

For the mash

• 1kg/2lb 3oz floury potatoes (such as King Edward), cleaned (not peeled)

• 50g/2oz butter

• 200ml/7fl oz boiling milk (or 150ml/¼ pint boiling milk and 60ml/2fl oz single cream)

• salt and freshly ground black pepper

For beans

• 450g/1lb green beans, cut into 2.5cm/1in pieces

• 4 tbsp vegetable oil

• 1 tbsp whole black mustard seeds

• 4 garlic cloves, peeled and very finely chopped

• 1 hot, dried red chilli, coarsely crushed in a mortar

• 1 tsp salt

• 1 tsp sugar

• salt and freshly ground black pepper

Description

Recipe Uses 100g/4oz Butter, 100g/4oz Plain Flour, 25g/1oz Butter, 2 Onions, Peeled And Chopped, Salt And Freshly Ground Black Pepper, 1 Tsp Ground...

View Full Recipe