Creamy pork and sherry casserole with parmesan dumplings

Method

1. 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.
2. 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.
3. 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.
4. Put the lid on the casserole and transfer to the oven. Cook for 2 hours.
5. 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.
6. 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.
7. 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.