- Olive oil for frying
- 1.5kg pork shoulder, cut into 3cm pieces and tossed in 3 tbsp plain flour
- 6 banana shallots, halved lengthways
- 4 large carrots, halved, sliced diagonally into 1cm pieces
- 2 garlic cloves, crushed
- 1½ tbsp fennel seeds
- 250ml dry sherry
- 500ml chicken stock
- 2 tbsp wholegrain mustard
- 40g plain flour
- Zest and juice 1 lemon
- 60ml single cream
- Small bunch fresh dill
- 30g parmesan, grated
For the parmesan dumplings
- 150g self-raising flour
- 150g full-fat greek yogurt
- 15g parmesan, grated
- Handful fresh dill, finely chopped, plus fronds to serve
You’ll also need…
- Lidded flameproof casserole
- Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil in the casserole over a medium heat. In batches, cook the pork, stirring, for 5 minutes until lightly browned all over. Transfer to a bowl using a slotted spoon.
- Add a little more oil to the casserole along with the shallots and carrots. Fry for 10 minutes, stirring occasionally, or until the vegetables are starting to soften.
- Add the garlic and fennel seeds and fry for 1 minute, then return the pork to the casserole with any resting juices. Add the sherry and bubble for 5 minutes until slightly reduced, then add the stock and wholegrain mustard.
- Put the lid on the casserole and transfer to the oven. Cook for 2 hours.
- Meanwhile, mix the 40g plain flour with the lemon zest and juice, then add a little water to form a smooth, creamy paste. Stir the paste into the casserole 5 minutes before the 2 hours’ cooking time is up.
- To make the dumplings, put the 150g self-raising flour and yogurt in a mixing bowl with the parmesan and chopped dill, then season with salt and pepper. Using your hands, bring the mixture together to form a soft dough, then shape into 8 dumplings.
- Remove the casserole and turn the oven up to 220°C/200°C fan/ gas 7. Stir the cream into the casserole along with most of the chopped dill, then top with the dumplings, evenly spaced. Sprinkle the 30g parmesan over the top, then return to the oven for 20 minutes until the dumplings are puffed and golden. Serve scattered with the extra dill fronds.
- To make in a slow cooker, follow the recipe to the end of step 3 but use a large saucepan and reduce the sherry to 125ml and the stock to 250ml. Transfer to the slow cooker, set to high and cook for 4-5 hours. If you’re not freezing the casserole before serving, put in a flameproof casserole, bring to a simmer and continue the recipe from step 5.
- Make the casserole to the end of step 5 up to 48 hours ahead, then cool, cover and chill. Reheat until piping hot, then continue from step 6. The dumplings need to rise in the oven so they can’t be made ahead. To freeze the casserole, allow to cool fully, pour into a freezerproof container and mark with the date. Freeze for up to 3 months. Defrost thoroughly overnight in the fridge. Reheat in a casserole and continue with the recipe from step 6.