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Ingredients

• 1 tbsp extra virgin olive oil
• 450 g (1 lb) lean boneless pork, cut into 2.5 cm (1 in) chunks
• 2 carrots, cut into 1 cm (½ in) cubes
• 2 celery sticks, sliced
• 2 leeks, sliced
• 2 bay leaves
• 2 tbsp finely shredded fresh sage or 1 tsp dried sage
• 300 ml (10 fl oz) dry cider
• 300 ml (10 fl oz) pork or chicken stock, preferably home-made
• 1 tbsp Dijon mustard
• 675 g (1½ lb) potatoes, peeled and cut into 1 cm (½ in) cubes
• 225 g (8 oz) swede, cut into 1 cm (½ in) cubes
• salt and pepper
• Fresh herb dumplings:
• 100 g (3½ oz) fresh white breadcrumbs
• 55 g (2 oz) self-raising flour
• ½ tsp baking powder
• 3 tbsp snipped fresh chives
• 3 tbsp chopped parsley
• 1 egg, lightly beaten
• 3 tbsp semi-skimmed milk
• 1 tbsp sunflower oil

Description

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.

All Recipes UK