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Roast Pork Hotpot

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Method

1. Preheat the oven to 190°C, fan 170°C, gas 5. Peel and slice the onion and garlic. Peel the carrots and courgettes and cut into thick batons.

2. Heat 1 tablespoon olive oil in a pan and fry the onion and the garlic until soft. Add the flour and cook for a further minute.

3. Add the pork and stir to coat with the onion and garlic mixture. Slowly add the stock, tomato purée and Worcestershire sauce. Add the carrots and courgettes and simmer for 5 minutes, then transfer to a 2 litre ovenproof dish.

4. Blanch the potato slices in boiling water for three minutes, then drain. Arrange the potatoes on top of the pork mixture to cover the surface and bake for 1½ hours or until the potato is cooked and brown. Serve straight from the dish for a hearty hotpot that makes another great meal from your leftovers.

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Ingredients

300 g Leftover Taste the difference British roast pork. torn into 2cm chunks
2 Onions
2 cloves Garlic
250 g Carrots
250 g Courgettes
1 tbsp. Olive oil
1 tbsp. Plain flour
300 ml Vegetable stock
1 tbsp. Tomato purée
2 tsp. Worcestershire sauce
800 g Maris Piper potatoes. peeled and thickly sliced