Pork And Lentil Stew - cooking recipe

Ingredients

150 g brown lentils, rinsed
1/2 None 500g pack ciabatta bread mix
2 1/2 tbsp olive oil
500 g pork tenderloin, cut into cubes
2 None onions, diced
800 g parsnips, trimmed and diced
1/2 None celery bulb, trimmed and chopped
750 ml vegetable stock
15 g fresh horseradish, grated (could use 2 tbsp hot horseradish sauce)
1 None apple, cored removed and chopped
4 tbsp fruit or cider vinegar
1 tbsp caster sugar
None None Flour, to dust

Preparation

Make the bread mix according to the package instructions. Sprinkle the dough with flour then leave to proof as directed.
Heat 2 tbsp oil in a saucepan and sear the pork for around 3 mins, turning, then remove from the pan. Work in batches, if necessary. Add the onions and saute for 2-3 mins. Add the parsnips, celery root and lentils to the pan then deglaze with the stock and stir in 3 cups water. Bring to a boil slowly then simmer for 12-15 mins, until the vegetables are tender. Mix in the horseradish, apple, vinegar, sugar and pork and season. Transfer to a large baking dish and set aside.
Roll out the bread dough on a lightly floured work surface until it is just larger than the baking dish. Lay the bread over the dish and press down to seal the sides. Bake for 40-45 mins then serve.