350 g (12 oz) pork fillet
225 g (8 oz) lean leg lamb
1 tbsp seasoned flour
1 small cabbage
6 baby carrots
450 g (1 lb) small new potatoes
6 button onions
200 g (7 oz) French beans
450 ml (3/4 pt) dry cider
salt and pepper
2 tbsp chopped parsley
225 g (8 oz) lean leg lamb
1 tbsp seasoned flour
1 small cabbage
6 baby carrots
450 g (1 lb) small new potatoes
6 button onions
200 g (7 oz) French beans
450 ml (3/4 pt) dry cider
salt and pepper
2 tbsp chopped parsley
method
1. Cut meat into thin strips, removing any fat. Toss in seasonea flour.
2. Cut the cabbage into thin wedges. Remove outer leaves and cut out most of the tough stalk, leaving just enough to hold the leaves together. Scrub carrots and potatoes, peel onions and top and tail beans.
3. Put vegetables and meat into a flameproof casserole. Add cider, seasoning and parsley.
4. Bring to the boil, cover and simmer for 25 - 30 mins, stirring occasionally, until the vegetables are tender.
You can vary the vegetables depending on availability. During the winter use root vegetables such as turnips or parsnips.
This recipe tastes just as good made with stock or white wine instead of the cider.
2. Cut the cabbage into thin wedges. Remove outer leaves and cut out most of the tough stalk, leaving just enough to hold the leaves together. Scrub carrots and potatoes, peel onions and top and tail beans.
3. Put vegetables and meat into a flameproof casserole. Add cider, seasoning and parsley.
4. Bring to the boil, cover and simmer for 25 - 30 mins, stirring occasionally, until the vegetables are tender.
You can vary the vegetables depending on availability. During the winter use root vegetables such as turnips or parsnips.
This recipe tastes just as good made with stock or white wine instead of the cider.
serving amount
serves 4
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