Pork Hot-Pot with Mushrooms & Leeks

This dish serves 3-4 people. You will need:

- 1lb (450g) lean minced Blythburgh Free Range Pork
- ½floz (15ml) oil
- 4oz (100g) button mushrooms quartered
- 4oz (100g) onions sliced
- 1lb (450g) leeks ¼” dice
- ¾pt (450ml) stock
- 2lb (900g) potatoes peeled and sliced 2mm thick
- 1 bay leaf
- 1 sprig thyme
- ¼tsp (1.25ml) tomato purée/paste
- Salt and pepper

1. In a casserole dish arrange two layers of sliced potatoes. Then a layer of button mushrooms and sliced onions. Season with salt and pepper.

2. Fry the minced pork in the oil until golden brown. Add the leek and cook for a further minute or tow to soften the leeks. Season with salt and pepper.

3. Add the stock and bring to the boil. Add bay leaf, tomato puree and thyme. Cook for 10-12 minutes slowly, stirring occasionally. Pour into casserole dish, remove bay leaf and thyme if sprig was used .

4. Arrange the remainder of the sliced potatoes over the top in an overlapping manner.

5. Place lid on casserole and bake in a preheated over, 180°C, 375°F, Gas Mark 4 for 50-60 minutes.

Serve with vegetables of your choice