Make-ahead pork, pear and sherry casserole

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Put the dried porcini in a heatproof bowl, pour over 250ml freshly boiled water, then set aside
2. Heat a splash of oil in a large heavy-based casserole and brown the pork chunks, a few at a time. Transfer to a bowl with a slotted spoon and repeat until all the pork has been browned.
3. Add the fresh mushrooms to the casserole, then fry for 4-5 minutes until just softening and golden on all sides. Transfer to a plate and set aside. Add the pear wedges and cook for 1-2 minutes on each side until golden, then put on the plate with the fried mushrooms.
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5. Put the shallots and leeks in the casserole and cook for 8-10 minutes until soft and golden. Transfer to the bowl with the pork. Keep the casserole to hand.
6. Put the hot stock in a jug if it isn’t already, set a sieve over the jug, then strain in the mushroom liquid (discard any grit left in the sieve). Set aside the rehydrated mushrooms.
7. Stir the flour into the fat in the casserole (or add a splash of oil if the pan is a little dry) and cook until smelling toasty, then pour in the sherry and mix to make a paste, scraping up any browned bits from the bottom of the pan for extra flavour; cook for about 2 minutes.
8. Gradually stir in the stock to make a smooth sauce, season generously with salt and pepper, then stir in the rehydrated mushrooms, pork, shallots, leeks and any resting juices. Bring up to a simmer, cover, transfer to the oven and cook for 2 hours or until the pork is tender (see tip).
9. Add most of the fried mushrooms and pear wedges to the casserole and return the pot to the oven, uncovered, for 15-30 minutes to thicken the sauce. To serve, stir in the mustard and a splash more sherry, top with the reserved pear slices and mushrooms, and sprinkle with the tarragon, breadcrumbs (if using) and a good grind of black pepper (see Make Ahead). This casserole tastes great with creamy mashed potatoes.