Roast Pork hot pot 
A tasty supper using your pork roast leftovers

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Ingredients:
300g leftover Sainsbury's Taste the difference British roast pork, torn into 2cm chunks

2 onions

2 cloves of garlic

250g carrots

250g courgettes

1 tablespoon olive oil

1 tablespoon plain flour

300ml vegetable stock

1 tablespoon tomato purée

2 teaspoons Worcestershire sauce

800g Maris Piper potatoes, peeled and thickly sliced

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Method:
1. Preheat the oven to 190°C, fan 170°C, gas 5. Peel and slice the onion and garlic. Peel the carrots and courgettes and cut into thick batons.

2. Heat 1 tablespoon olive oil in a pan and fry the onion and the garlic until soft. Add the flour and cook for a further minute.

3. Add the pork and stir to coat with the onion and garlic mixture. Slowly add the stock, tomato purée and Worcestershire sauce Add the carrots and courgettes and simmer for 5 minutes, then transfer to a 2-litre ovenproof dish.

4. Blanch the potatoes in boiling water for three minutes, then drain. Arrange the potato on top of the pork mixture to cover the surface and bake for 1½ hours or until potato is cooked and brown. Serve straight from the dish for a hearty hotpot that makes another great meal from your leftovers.

Fact: Did you know... in 2009 Sainsbury's introduced a new range of Freedom Food pork, from British farms working to strict RSPCA standards.