Skip to main content

Stew with cheddar & parsley mash

 

Method 1

Ingredients

1 tbsp oil

1 onion

finely chopped

1 garlic clove

finely chopped

1 large carrot

finely chopped

1 leek

chopped

1 tbsp tomato purée

400g can chopped tomato

200g can butter bean

drained

400g can flageolet bean

rinsed and drained

200ml dry cider

or additional stock

250ml vegetable stock

few sprigs thyme

leaves only

cheddar & parsley

mash (see tip below)

Make it non-veggie

2 sausages

1 tsp olive oil

per portion

step 1

Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider (if using), stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.

step 2

Meanwhile, if you’re adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

RECIPE TIPS

CHEDDAR & PARSLEY MASH

Peel 850g potatoes, cut into chunks,

and boil in salted water for 15 mins or so

until tender. Drain, return to the pan and

mash with a splash of milk, 25g butter,

75g extra-mature grated cheddar and

a handful of chopped parsley. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.

Method 2

🍲 Somerset Stew with Cheddar & Parsley Mash

✅ Ingredients (Serves 4)

For the stew:

750g pork shoulder, cut into bite-sized chunks (or use pork leg)

1 tablespoon plain flour

Salt & pepper, to season

2 tablespoons oil

1 onion, sliced

2 carrots, sliced

1 parsnip, peeled and chopped

2 apples (e.g., Bramley or other tart apples), peeled, cored, and chopped

2 cloves garlic, minced

500ml (2 cups) dry cider (like a West Country-style cider)

250ml (1 cup) chicken stock

1 tablespoon wholegrain mustard

1 teaspoon dried thyme or a few sprigs of fresh thyme

1 bay leaf

For the cheddar & parsley mash:

900g (2 lbs) floury potatoes, peeled and chopped

25g (2 tbsp) butter

100ml (about ½ cup) milk or cream

100g mature cheddar, grated

Small handful fresh parsley, chopped

Salt & pepper, to taste

👩‍🍳 Instructions

1. Brown the pork:

Toss pork with flour, salt, and pepper.

Heat oil in a large casserole dish. Brown pork in batches until golden, then set aside.

2. Sauté vegetables:

In the same pan, add a little more oil if needed.

Sauté onion, garlic, carrots, and parsnip for 5–7 minutes until soft.

3. Build the stew:

Return pork to the pan.

Add chopped apples, thyme, bay leaf, mustard, cider, and stock.

Stir well and bring to a simmer.

4. Cook the stew:

Cover and simmer gently for 1½ to 2 hours (or bake at 160°C / 320°F), until the pork is tender and the sauce is slightly reduced.

Remove lid for last 20–30 minutes if you want to thicken the sauce further.

Optional: Stir in a splash of cream at the end for richness.

🥔 Make the Cheddar & Parsley Mash:

1. Boil the potatoes:

Boil in salted water until soft (about 15–20 minutes). Drain well.

2. Mash & mix:

Mash with butter and milk/cream until smooth.

Stir in grated cheddar, chopped parsley, salt, and pepper to taste.

🍽️ To Serve:

Spoon the Somerset stew into bowls.

Top or serve alongside a big scoop of cheddar and parsley mash.

Optional: Garnish with a few extra parsley leaves or a drizzle of olive oil.

💡 Tips:

Make it ahead: The stew tastes even better the next day.

Add leeks or swede for extra seasonal veg.

No cider? Use apple juice + a splash of vinegar for a kid-friendly version.



Labels:

Comments

Post a Comment

Popular posts from this blog

Pork and kimchi stew

  Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...
Post a Comment
Read more

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...
Post a Comment
Read more

Baked ham hock pots

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...
Post a Comment
Read more