INGREDIENTS
2 tbsp
vegetable oil
500 g
diced pork
1/4 tsp
salt
1/4 tsp
ground black pepper
1/4 tsp
celery salt (optional – I find it adds a nice savoury flavour)
1
onion (peeled and chopped)
12
baby mushrooms (chopped in half)
2
carrots (peeled and chopped)
250 milliliters
dry cider ((usually gluten free, but best to check))
420 milliliters
chicken or vegetable stock ( (water plus 2 stock cubes is fine, or use 2 tsp bouillon for gluten free))
1/2 tsp
dried thyme
150 g
bacon lardons or chopped streaky bacon
1 tbsp
cornflour cornstarch mixed with 3 tbsp cold water
60 milliliters
double (heavy) cream
2 tbsp
freshly chopped parsley
Mashed potatoes
Steamed kale or other green veg