Delicious Halloween Stew Recipe

Pork Shoulder with Sweet Potatoes, Butternut Squash & Red Lentils

Ingredients:

• 400g pork shoulder, cut into 1-inch pieces
• 3 medium sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium butternut squash, peeled and cut into 1/2-inch pieces
• 100g red lentils
• Salt and freshly cracked black pepper
• 5-6 fresh sage leaves, sliced thinly
• 300ml vegetable stock
• 1 onion, finely sliced
• 4 garlic cloves, chopped
• 100ml vegetable oil

Steps:

1. Heat oven to 150°C (300°F).
2. In a large pan, heat the oil on high. Season the pork with a pinch of salt. Sear the pork until golden, then remove.
3. Reduce heat. Cook the onions until soft, adding a little more oil if needed. Add garlic, sage, and pepper; cook for 1 minute.
4. Add sweet potatoes and butternut squash. Turn up the heat until they start to brown.
5. Add lentils and vegetable stock. Mix well. Make sure the liquid covers everything by about half an inch; add water if needed.
6. Take the pan off the heat and put it in the oven. Cook for 1.5 hours.
7. Check the dish. If needed, cook for another half hour. Season to taste.
8. Remove from oven and let rest with the lid on.
9. Before serving, sprinkle with extra sage.

Sizes make about 6 servings, scale where required

Recipe was written by our In House Development Chef René, Enjoy !