Slow-braised pork shoulder with heritage carrots

In the colder months, there’s nothing better than letting your dinner slowly simmer, filling the house with tantalising smells of caramelised meat and rich, full-bodied gravy. Cooked slowly for a minimum of 4 hours, our braised pork will melt in the mouth, with sweet heritage carrots cutting through the tartness of the cider. Serve into warmed bowls with a hunk of crusty bread, crushed potatoes and curly leaf kale for the perfect winter warmer.

3-4 hours

6-8

Easy

• 1.2kg Field & Flower Pork Shoulder, boned & rolled, cut into chunks
• 2 tbsp olive oil
• 2 onions, finely sliced
• 2 garlic cloves, crushed
• 500g heritage carrots, sliced in half if large
• 1 tbsp plain flour
• 330ml Somerset cider
• 1 litre good quality chicken stock
• Seasoning to taste
• Parsley (to serve)

1. Heat the oven to 180C (fan). Heat the oil in a large oven-proof casserole dish and brown the meat in batches before setting aside.

2. Fry the onion in the same pan for 10 minutes until golden and soft. Add the garlic & carrots and continue to cook for a further 5 minutes, stirring regularly to avoid the garlic burning. Sprinkle in the flour and stir well to coat. Tip the pork (and all the juices) back into the pan.

3. Pour over the cider and stock until the mixture is covered. Season, bring to a simmer, then cover and place into the oven for 3-4 hours. Serve with a large hunk of crusty bread and fresh parsley sprinkled over, or try crushed potatoes and steamed kale (you might lose the one-pot aspect, but it does taste great)!