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Pot roast pork with mushroom stuffing
Fruit and vegetables
1
onion
, chopped
1 tbsp chopped fresh
thyme
3
garlic
cloves
2
portobello mushrooms
, chopped
75g/2½oz dried cep
mushrooms
handful chopped fresh flatleaf
parsley
1
onion
, sliced
6
garlic
cloves
1 bunch fresh
basil
, stalks and leaves chopped
2 x 400g tins whole
cherry tomatoes
, drained
1 pinch red
pepper
flakes
Tins, packets and jars
3 tbsp
capers
Cooking ingredients
2 tbsp
olive oil
50g/1¾oz
pine nuts
100g/3½oz
breadcrumbs
salt and freshly ground
black pepper
2 tbsp
olive oil
1
bay leaf
Dairy, eggs and chilled
250g/9oz
ricotta
Meat, fish and poultry
2kg/4lb 8oz
pork loin
, on the bone, rind scored
Other
350ml/12fl oz
white wine
25g/1oz dried ceps
Back to recipe
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