Roast pork hotpot

Base on the “Make the most of your roast” - Sainsbury’s card

Ingredients

• 300g leftover roast pork, cut into 2cm chunks. (We use about double that..)
• 2 Onions
• 3 cloves garlic
• 250g carrots
• 250g courgettes
• 1 tablespoon olive oil
• 1 tablespoon of flour
• 300ml vegetable stock
• 1 tablespoon tomato puree
• 2 teaspoons Worcestershire sauce
• 800g Maris Piper potatoes, peeled and thickly sliced

We also add

• Chill flakes
• Rosemary

Method

1. Preheat the oven to 190°C, 170°C fan. Peel and slice the onions and garlic. Peel the carrots and courgettes and cut into thick batons.
2. Heat 1 tablespoon olive in an oven proof pan and fry the onion and the garlic until soft. Add the flour and cook for a further minute.
3. Add the pork and stir to coat with the onion and garlic mixture. Slowly add the stock, tomato puree and Worcestershire sauce. Add the carrots and courgettes and simmer for 5 minutes.
4. Blanch the potato slices in boiling water for three minutes, then drain. Arrange the potato on top of the pork mixture to cover the surface and bake for 1½ hours or until the potato is cooked and brown
5. Server straight from the dish for a hearty hotpot that makes another great meal from your leftovers.