Honeyed pork casserole

What better way to warm up on a cold winter's day than to tuck into a hearty dish? Well this is a recipe that is sure to do the trick, so why not give it a go?

Main courses
A bowl of one pot with a side of rustic bread
  • Preparation time 20 minutes (prep. time)
  • Cooking time Cook 1 hour 10 minutes – 1 hour 25 minutes (cooking time)
  • Serves 4


1 tbsp vegetable oil

500g/1 lb 2oz diced pork

200g/7oz onion, chopped

400g/14oz carrots, cut into chunks

200g/7oz leeks, thickly slice diagonally

2 sticks celery, cut into chunks

450ml/¾ pint chicken stock

4 tsp clear honey

100ml/3½ fl oz cider

1 tbsp Worcestershire sauce

1 tsp tomato puree

Salt and freshly ground black pepper

400g/14oz can of five-bean mix, drained


Preheat the oven to 180°C/350°F/gas mark 4. Heat the oil in a frying pan, add the pork, a few pieces at a time until all the pieces are in the pan then fry for 5 minutes over a medium heat, stirring until browned. Scoop out of the pan with a draining spoon and add to a casserole dish.

Add the onion to the meat juices in the frying pan and fry over a medium heat for a few minutes until they’re just beginning to soften then increase the heat and cook, stirring until the onions are just beginning to caramelise.

Add the carrots, leeks and celery and fry for a few minutes until just beginning to soften. Mix the stock, honey, vinegar, Worcestershire sauce and tomato puree together, pour over the vegetables and bring to the boil, stirring. Season with a little salt and pepper.

Stir the canned beans into the casserole dish then poor over the vegetable mix. Press the pork beneath the surface of the stock then cover and cook in the oven for 1-1¼ hours until the pork is tender. Spoon into bowls and serve with warm curry and bread.