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Pork, Apple and Cheese Crumble

Ingredients

Serves 4 - 6

  • 675g Sheepdrove cubed Pork
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 3tbsp chopped fresh tyme, or 2 tsp dried
  • 1 tbsp plain flour
  • 1 tbsp grain mustard
  • 300ml cider
  • 300ml stock
  • 450g Bramley apples, peeled, cored and sliced
  • for crumble topping
  • 150g plain flour
  • 1tsp dried mustard powder
  • 50g butter
  • 50g chedder cheese, grated

Cooking instructions

In a large frying pan, heat the oil, add the pork and fry until golden brown – about 10 minutes.

Add the onion and garlic, 2 tbsp of the thyme and fry for 2 more minutes. Stir in the flour and cook, stirring for one minute.

Stir in the mustard, cider and stock and bring to the boil. Season and simmer for 10 minutes or until the pork is nearly tender.

Meanwhile make the crumble topping: Sift the flour, mustard and salt into a large bowl, rub in the butter and cheese until the mixture resembles crumbs. Stir in the remaining thyme.

Preheat the oven to 200c/400f/gas mark 6. Add the apple slices to the pork and transfer to an oven proof dish.

Scatter the crumble evenly over the pork and apple. Bake for 25-30 minutes until golden brown.