Guest Post: One Pot Pork, Celeriac and Apple

Once again we have Rob from Taste and Light visiting us today. I’m lucky enough that I live in a large enough city that we have a farmer’s market (Cleveland’s West Side Market) operating four days a week all year long. I love spending time just wandering through the aisles looking to see what each vendor has that day. It looks like I am not the only one who enjoys the experience. Check out Taste and Light and Rob’s experience with his local farmer’s market…

It’s a happy Saturday when the farmer’s market comes to Oakham – it only happens once a month so we need to make the most of it!

A local farm, Grasmere, raises pigs that produce the most wonderful pork, always full flavoured and tender.

Another local farm had beautiful celeriac and January King cabbages.

I think all three of those ingredients go together quite well – and made a very tasty lunch – just as it started to snow heavily.  I was hoping spring was around the corner too!

The casserole will cook in an hour and a half; but you could cook it more slowly for longer and go to the pub while it’s cooking and stroll back in a couple of hours to the delicious aroma of pork and apple…

One Pot Pork, Celeriac & Apple

Serves 2

2 spare rib pork chops (bone in)

¼ – ½ (depending on size) peeled and sliced celeriac

1 large onion, sliced

2 large cloves garlic, peeled and sliced

1 large sprig of fresh thyme (dried will do)

Butter

½ pint cloudy apple juice

Salt and pepper

Pre-heat the oven to 190°C (375F)

Generously butter a casserole dish.

Season with salt and pepper

Add the sliced onions, garlic and thyme.

Add the pork and season.

Pour over the apple juice.

Layer the celeriac on top, brushing with melted butter as you go.

Cover with a lid or foil and bake for about 1½ hours removing the foil after 60 minutes to crisp up the celeriac.

Check the pork is tender by inserting a skewer into the meat. It should come out easily and cleanly.

Enjoy with winter cabbage, mashed potatoes, or crusty bread to mop up the juices.