As much as we at Wriggle love eating out, we also love cooking. Hunting for fresh, local ingredients, throwing them together and producing a tasty, wholesome meal is one of life's great joys. We teamed up with Fresh Range, a grocery company that delivers the best produce in Bristol and the West directly to your door and Dan, head chef and owner of gorgeous cafe-cum-restaurant, Ceres and came up with "The Bristol Hotpot". This dish is a take on a traditional lamb hotpot, and is jam-packed with high quality Wiltshire Pork, a rich sauce and topped with comforting and crispy potatoes. Learn how to make it yourself right here, and get all your ingredients here

For this recipe, you will need;

800g diced free range pork shoulder

500g organic Maris Piper potatoes 

(Optional: 2 -3  Home Farm, organic, white Jerusalem artichokes ) 

 2 organic sticks of celery 

 4 organic tomatoes 

 2 organic large white onions 

 4 organic carrots 

 1 bulb of organic garlic 

A small bunch of Severn Project sage   

2 Pink Lady apples 

A bottle of Mendip Hill Cider by Worley's 

1 pint of chicken or pork stock 

Kale to serve  -  from Farrington's Farm


Click here to grab all your ingredients with an exclusive Wriggle discount!

Method

1. Pre-heat your oven to 180c and read the instructions through once to prepare.

2. Start by peeling your onions and roughly chopping them along with the celery and garlic. Add a neutral oil to a heatproof oven dish (sunflower or vegetable) and put on a medium heat. 

3. Start by sweating your chopped vegetables until translucent, then add the Pink Lady apples which you will need to peel and chop. Season with salt and pepper, and add the sage – crush it between your fingers first. 

4. Chop and add the tomatoes, let them cook out for a few minutes, then deglaze the pan with a couple of glugs of cider before adding the stock and leaving the mix to simmer.

5. If your pork isn't already diced, on a clean board chop it into decent bite-sized chunks and add to the pot. Give it a good stir. Leave to further simmer and thicken up whilst you prep the topping. 

6. Peel, then very carefully, either with a mandolin or sharp knife, thinly slice the potatoes and artichokes and layer on top of the pork and stock mix .Season well and bake in the oven with the lid on for 1.5 hours. 

7. Remove the lid and brush the topping liberally with butter or oil and return to oven for another 15 minutes without the lid, for that all-important crisp top layer. 

8. Whilst the hotpot is crisping up, you can prepare the kale by steaming it on the hob and seasoning.

Time to serve! Best enjoyed with the remainder of the cider.

Published -16th February 2018