Pork with fennel and mustard

ServeS 8

Ingredients:

6 tbsp olive oil

2 large onions, sliced

3 fennel bulbs, sliced

2½lb (1.1kg) lean pork, cut into ¾in (2cm) cubes

8 garlic cloves, chopped

2/3 cup dry white wine

2 tbsp whole- or coarse-grain mustard

1 tsp paprika

large handful of flat-leaf parsley, coarsely chopped

1 tbsp chopped fresh sage leaves

1 tbsp chopped fresh rosemary leaves

2 tbsp plain flour

3 cups milk

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pot, add the onions and fennel, and cook for 5 minutes or until beginning to soften. Add the pork and cook, stirring occasionally, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the wine and mustard, raise the heat, and allow to bubble for 3 minutes while the alcohol evaporates.

2 Stir in the paprika, parsley, sage, and rosemary, then add the flour and mix well. Add a little of the milk, mix to an even paste, then stir in the rest of it. Season with sea salt and freshly ground black pepper and cook for 5 minutes, adding a little more milk if it looks dry.

3 Let cool completely, then transfer to a freezer-proof container (or 4 freezer bags, 2 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, then microwave for 2 minutes on High. Stir, then microwave for a further 2 minutes or until piping hot.

Pork with fennel and mustard