Pork with Fennel and Mustard

The Illustrated Quick Cook

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Ingredients

6 tbsp olive oil		1 tsp paprika
2 large onions, sliced		large handful of flat-leaf parsley, coarsely chopped
3 fennel bulbs, sliced		1 tbsp chopped fresh sage leaves
2½ lb (1.1 kg) lean pork, cut into ¾ in (2 cm) cubes		1 tbsp chopped fresh rosemary leaves
8 garlic cloves, chopped		2 tbsp plain flour
⅔ cup dry white wine		3 cups milk
2 tbsp whole- or coarse-grain mustard		sea salt and freshly ground black pepper

Prep: 20 min Total: 45 min

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1
Heat the oil in a large heavy-based pot, add the onions and fennel, and cook for 5 minutes or until beginning to soften. Add the pork and cook, stirring occasionally, for 5 minutes or until no longer pink. Add the garlic and cook for 1 minute, then stir in the wine and mustard, raise the heat, and allow to bubble for 3 minutes while the alcohol evaporates.
2
Stir in the paprika, parsley, sage, and rosemary, then add the flour and mix well. Add a little of the milk, mix to an even paste, then stir in the rest of it. Season with sea salt and freshly ground black pepper and cook for 5 minutes, adding a little more milk if it looks dry.
3
Let cool completely, then transfer to a freezer-proof container (or 4 freezer bags-2 portions per bag), seal, and freeze for up to 3 months.
4
To serve, defrost overnight in the refrigerator, then microwave for 2 minutes on High. Stir, then microwave for a further 2 minutes or until piping hot.

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