Pork and Plum casserole

Just right for a lovely Autumn meal, and using the plums just added a nice and slightly different taste. Plums have 11g carb per 100grams and using just two did not raise Eddie's blood sugar readings, he is Type 2 diabetic. I always say recipe ideas are only suggestions and most can be adapted to suit your individual needs. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

If you would like a nice gentle aroma of pork and plums wafting through your kitchen, here is what I did!

Ingredients:

Serves 2

330g pork (I used leg) wipe clean and dice 

one red pepper, cleaned and diced

six shallots (skin/peel off)

three white mushrooms gently cleaned and quartered

four cherry tomatoes washed 

two red plums washed, halved and de-stoned

salt and pepper for seasoning

tsp mixed herbs

3/4 pint gravy stock of your choice

Method:

Heat oven to 180C / 350F / Gas Mark 4

In an oven proof casserole dish place the diced pork, pepper, shallots and mushrooms.

Season with some salt, pepper and mixed herbs

Make up your stock and pour over meat and vegetables to cover

Put lid on casserole dish, place in warmed oven, cook for 45 minutes.

Remove dish carefully from oven and add the cherry tomatoes and plums

Return to oven for another 45 minutes (approx)

Check meat and fruit is cooked/tender.

Tip - I usually gently stir all ingredients at least twice during cooking 

Whilst casserole is cooking prepare any accompanying vegetables

Serve on warmed plates and enjoy

All the best Jan