Pork and Apricot Casserole

Pork and apricots are a winning combination which all the family will enjoy. Extra portions can be frozen to use another time.

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1 tbsp vegetable oil
1 large red onion, quartered then sliced
2 sticks celery, sliced
1 tbsp flour
Quarter of a teaspoon ground cinnamon
Pinch dry mustard (optional)
450g lean pork, cut into 2cm cubes
125g dried apricots
400ml water
1 tsp concentrated chicken stock or half stock cube


Calories: 377

No of servings: 4

Preparation time: 10 minutes

Cooking time: 1 1/2 - 2 hours

This recipe is suitable for the following diets: Simple Solution (LCD). 


1. Preheat an oven to 180ºC (fan oven 160ºC) gas mark 4.
2. Heat the oil in a large ovenproof pan and gently fry the onion and celery for 5 minutes. Alternatively cook in a saucepan and then transfer to an ovenproof casserole.
3. Tip the flour, cinnamon and mustard into a clean plastic food bag and add the pork. Shake to coat the pork, then tip into the casserole.
4. Add the apricots water, and stock.
5. Cover and place in the oven for one hour, before removing to stir. Return to the oven for another 30-40 minutes until the meat is really tender.
6. Stir and serve at once.


*Serving suggestions: Serve each portion with 120g (3 medium) boiled new potatoes, 80g carrots, and 95g cabbage.

Storage: The casserole may be refrigerated for 2 days or frozen for up to 6 months.

Nutritional Info

Protein g31.20
Of whichsugars g20.70
Fat g8.50
Of whichsaturates g2.30
Fibre g12.10
Sodium g0.30
Salt g0.90
Portionsof vegetables4