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Pork and Vegetable Casserole with Cheddar Herb Dumplings

Serves 4 – 6

We’ve teamed up with Kate Hackworthy to bring you some traditional 1920’s recipes, that pair perfectly with the Stan’s range.

A delicious and hearty meal, perfect for all the family to enjoy.


2 tsp butter

2 onions, diced

500g pork, cubed

2 tbsp plain flour

2 carrots, peeled and cut into large chunks

2 parsnips, peeled and cut into large chunks

2 apples, peeled, cored and cut into large chunks

300ml dry cider

300ml vegetable or chicken stock

2 tsp chopped fresh sage

Salt and pepper

For the dumplings:

100g plain flour

1 tsp baking powder

50g shredded suet

30g grated cheddar cheese

1 tbsp finely chopped fresh sage

Pinch of salt

5 tbsp cold water






Preheat the oven to 180C.


In a large flameproof casserole dish over a medium/high heat on the hob, melt 2 tsp of the butter then add the onions and fry for a few minutes until soft. Add the pork and fry until it just begins to brown. Stir in the flour then add the carrots, apple, cider, stock, sage, salt and pepper then stir well. Cover and cook in the oven for 40 minutes.


Meanwhile, make the dumplings: stir the flour, suet, cheddar, sage and salt together in a bowl, then add just enough cold water to bring it together into a dough. Roll into 8 balls.


Add the dumplings to the stew and return the pot to the oven, with the lid off. Cook for 20 minutes or until the dumplings rise and begin to brown.


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