In celebration of Autumn – Pork Cassoulet

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We were inspired by the fine start to Autumn and the gorgeous produce at the markets to create a new dish which purchasers of our 10 and 15 meal packs will have the chance to enjoy for a limited time. Introducing our Pork, Chestnut and Cider Cassoulet, which is served with Apple and Cinnamon Compote (included).  It is made with pork belly, our favourite cut of pork, which is slow-cooked in low carb apple cider, plus chestnuts, fennel seeds, juniper berries, thyme, bay leaves and smoked speck. Finally we added some sauteed brussels sprouts because they are delicious and so seasonal right now.

We think the pork needed something a little tart and fruity to cut through the unctuous decadence so we also whipped up a chunky apple compote.  Originally we wanted to make a quince compote but after a brief appearance last week, the quinces seem to have disappeared so apple it was.

Traditional French cassoulet is made with pork and beans, but we gave the beans a miss for this paleo version and used chestnuts instead. Just re-heat and eat. Would be terrific with a sprinkle of chopped parsley. Hope you folks like it!