Tidgy Pork Casserole (with Dumplings)

This is one that goes down well with all our family. You can leave out the dumplings, but my kids seem to love them.

• 315g (10oz) diced pork
• 155g (5oz) butternut squash or potato (chopped)
• 250g (8oz) butter beans
• 125g (4oz) sweetcorn (optional)
• 125g (4oz) frozen peas
• 155g (5oz) medium carrots (chopped)
• 1 small leek finely (chopped)
• 1 tablespoon olive oil
• bouquet garni
• 315g (10oz) organic chicken stock
• 300ml (10fl oz) water

1. Preheat oven to 180 C, 360 F, Gas mark 5
2. Cut pork in to bite sized pieces and lightly fry with the leek until lightly browned.
3. Transfer to a casserole dish.
4. Add remaining vegetables and bouquet garni.
5. Add stock and water and to the casserole dish.
6. Cover with tight fitting lid.
7. Transfer to the oven and cook for 2 hrs.

To see the accompanying recipe for dumplings, please click here. Serve with mashed potatoes if desired.

Contributed by Lesley Rattue (email : lesleyrattue@aol.com)