Del-icious!: One pot pork with sun dried apricots and sage

Neil says he isn't that keen on casseroles or stews, which I've always found odd. Trying to dissuade him from making such bold, sweeping statements, I gently point out that any curry could be considered a casserole, not to mention chili or a good Bolognese sauce. He doesn't care, he considers any casserole that is similar to a hotpot to be too wet, preferring meat that has been grilled or roasted. I fail to understand this. A good casserole, with a luscious, velvety - smooth sauce, perhaps flecked with herbs and the meat juicy and tender from it's slow braise can be a magnificent dish. There are varying opinions on whether to brown or sear the meat first, some advocating the crispness around the edges, the superior colour and the juices being 'locked' in, while others feel this is uneccesary, unseared meat and veg giving a cleaner, fresher taste. For convenience and time restraints, there is no doubt that throwing everything into a pan together and bunging it all in the oven is undoubtedly the best option. It's all about the seasonings and choice of liquid.

For this recipe, I paired a piece of ultra lean pork loin with the typical sage and onions. Extras included the sun dried Californian apricots and a beautiful orange pepper and bay leaves. Apple juice or cider would have been the perfect liquid to round out the sweet and tangy flavour, coupled with chicken stock and butter, but I was out of either, alas, so stock alone seasoned with lemon pepper seasoning had to suffice. The meat was tender and pale, the juices smooth and flavourful and the addition of broccoli and potatoes to slowly braise in the dish towards the end made it a true one pot meal.

Recipe: One pot pork

1 onion, peeled and chopped

2 cloves garlic, peeled and cut into chunks

1 bell pepper, seeded and cut into chunks

2 bay leaves

5 dried apricots

a handful of chopped fresh sage

a few sprigs of rosemary, thyme or savory

1 pork loin, trimmed of all sinew and cut in half

1 cup chicken stock

1/2 cup chicken stock and 1/2 cup apple juice or cider

1 tsp lemon pepper seasoning

1 tsp salt and a few good twists of freshly ground black pepper

3 medium potatoes, peeled and cut into chunks

4 - 6 broccoli florets

Put everything except the potatoes and broccoli into a casserole dish, cover and place in a 400oF oven.

Cook the casserole for 1 hour, then add the potatoes and broccoli. Re-cover and return to the oven for another 20 - 30 minutes or until the potatoes are cooked. (After this time your broccoli will be edging into almost mushy territory. If you would prefer tender crisp, add about 15 minutes after the potatoes).

Once the casserole is cooked, remove the meat to a cutting board and cut into chunks. Keep warm, wrapped in foil, as you thicken the sauce.

To do this, add 1 tbsp of the casserole juice to a bowl with 2 tsp of cornstarch, (cornflour). Stir until the mixture is smooth and then add to the casserole. Stir well over madium heat until the sauce has thickened and become glossy. Serve the meat with the vegetables and potatoes with lots of sauce poured over.