Pork stew with mushrooms and potatoes

Ingredients (serves 4)

• Pork loin (raw)500 g
• Mushrooms (button)400 g
• Potatoes (raw)700 g
• Onion150 g
• Carrot120 g
• Rapeseed / sunflower oil15 g

Also: Bay leaves, thyme, garlic, dill, salt, pepper, water

Method

1. Get ready: trim the visible fat off the pork (500 g) and cut it into 3 cm cubes. Slice the onion into half-rings, the carrot into rounds, the mushrooms (400 g) into quarters and 2 garlic cloves thinly.
2. In a heavy-based pot, heat the oil (15 g) over medium heat. Brown the pork for 5–6 min, until browned on all sides.
3. Add the onion, carrot, garlic and mushrooms. Fry over medium heat for 5 min, until the mushrooms release their juices. If things start to catch, add a splash of water, not oil.
4. Pour in enough water to cover (about 600 ml), add 2 bay leaves, the thyme and pepper, and season lightly with salt. Bring to the boil over high heat, then simmer, covered, over low heat for 30 min.
5. While the meat simmers, peel the potatoes (700 g) and cut them into 3 cm chunks.
6. Add the potatoes to the stew and simmer, covered, over low heat for another 25 min, until the potatoes are soft and the sauce has thickened.
7. Check the pork: a piece cut open should be cooked right through, with no pink, and the juices should run clear. Remove the bay leaves.
8. Sprinkle with dill and serve. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.