Pork Stew with Creamed Potatoes

The ingredients are: chopped white onion, red and yellow pepper, roast pork shoulder, mushrooms,  spring onion, pork stock, rosemary, and creamed mashed potato.

The pork shoulder joint was roasted in the oven for two hours at 200 deg C under aluminium foil, with the final fifteen minutes with the foil removed. It was allowed to rest for an hour (fifteen minutes will do) before carving.

The pork slices were cooked in a pot with the juices from the joint, and some additional pork stock. Add the onion, the chopped peppers, the mushrooms and the spring onion, and simmer at a low heat under glass for an hour until tender. Add the rosemary towards the end of this process.

The potatoes were cooked for twenty minutes in boiling salted water, after which they were drained and mashed in a pyrex bowl with three dessert spoonsful of single cream, and then served with the pork stew. Dress with a generous amount of freshly ground black pepper.