This healthy pork and apple stew has herby dumplings that soak up all the flavours of cider and mustard, and it’s 3 of your 5-a-day
Prep:25 mins
Serves 4
For the stew1 tbsp rapeseed oil2 onions, halved and sliced3 celery sticks, thickly sliced2 bay leaves1 tbsp picked thyme leaves500g lean pork fillet, cut into large chunks2 tsp English mustard powder4 large garlic cloves, grated2 tbsp spelt flour4 tbsp cider vinegar800ml bouillon or chicken stock1 Granny Smith apple, peeled, cored and cut into chunks2 leeks, thickly sliced4 carrots, cut into chunks
STEP 1Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn’t need to brown as you don’t want to overcook it.STEP 2Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.STEP 3Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.STEP 4When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.
