Pork crumble
serves 4
ingredients
For the filling
1 green dessert apple, plus extra
apple slices, to garnish
1 tablespoon freshly squeezed
lemon juice
1 tablespoon vegetable oil
450g/1lb minced pork
1 onion, sliced
25g/1oz plain flour
150ml/5fl oz milk
150ml/5fl oz vegetable stock
50g/2oz broccoli florets
50g/2oz canned sweetcorn
kernels, drained
For the topping
50g/2oz instant oatmeal
50g/2oz plain flour
15g/1?2oz butter
25g/1oz Red Leicester
cheese, grated
• Preheat the oven to 180°C/350°F/Gas mark 4.
• For the filling, peel, core and dice the apple, and toss in the lemon juice
(do not cut the apple slices until ready to garnish).
• Heat the oil in a large pan and fry the pork for 5 minutes. Add the
onion and continue to fry for a further 3 minutes. Stir in the flour and
cook for 1 minute. Pour in the milk and stock and bring to the boil,
stirring all the time. Add the broccoli, sweetcorn and diced apple. Spoon
the mixture into four individual ovenproof dishes.
• For the topping, mix together the oatmeal and flour, then rub in the
butter using your fingertips until the mixture resembles coarse crumbs.
• Spoon the topping onto the pork mixture, and press down using the
back of a spoon. Scatter the cheese over the top, and place in the oven.
Cook for 45 minutes. Garnish with slices of apple and serve at once.
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