Pork and Butternut Squash Casserole

  • 2 tbsp plain flour
  • A large pinch of dried chilli flakes
  • 900g shoulder of pork, diced
  • 6 tbsp vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, sliced
  • 1 butternut squash, peeled and sliced
  • 300ml chicken stock
  • 3 tbsp Bonne Maman Peach Conserve
  • 3 tbsp freshly chopped coriander
  • Salt and freshly ground pepper
  1. Preheat the oven to 150°C
  2. Mix together the flour with some salt, pepper and the chilli flakes and use your fingers to rub all over the pork.
  3. Place half the vegetable oil in a large cast-iron casserole and brown the meat in batches over a high heat. Remove the meat from the pan with a slotted spoon, add the remaining oil, then fry the onion until softened. Add the garlic and continue cooking for 1 minute.
  4. Return the meat to the pan and add the carrots and the squash. Add the stock and bring to the boil.
  5. Transfer to the centre of the preheated oven for 2-2 ½ hours or until the meat is very tender.
  6. Remove from the oven, stir in the Apricot conserve and then adjust the seasoning. Stir in the fresh coriander and serve straight away