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Poor man’s goose

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potatoes

1 cooking apple

left over roast pork

3 slices of bread

2 onions

Several sage leaves or 2 tsp of dried sage

1 egg

1 pint of vegetable stock made with swiss marigold.

One of those vague recipes, but that’s how cooking often is!

 

Make the sage and onion stuffing by putting the torn up bread, peeled and quartered onion and sage into a food processor and blitz until small crumbs.  Add the egg and mix well.

 

Slice enough potatoes for however many you are feeding and layer in the bottom of a deep dish. Peel and core the apple and slice and scatter over the potatoes.  

 

Slice or dice the pork and scatter over.  

 

Poor enough stock to almost cover the potatoes.

 

Dollop the stuffing here and there over the top.

 

Place the lid on the dish and bake reasonably slowly until the potatoes are soft  when prodded with a skewer

 

Remove the lid and put back in the oven, turn up the heat and cook until the stuffing is crispy on the top.

 

Serve with peas.