Pork Tomahawk Cassoulet

A hearty and generous meal for 2. Two braised Dingley Dell pork Tomahawk steaks*, served with a classic Provencal style cassoulet made with tomatoes, haricot beans, onions, bacon lardons and herbs. Accompanied by warm crusty baguette to mop up the flavoursome sauce.

We are proud to source our Tomahawks from Dingley Dell, a family-run farm on the East Suffolk coast. Their philosophy of outstanding animal welfare and sustainability standards is at the heart of all of their work and everything they produce on their farm.

* weight between 450 grams and 550 grams, with an average of 500 grams

Tomahawk Cassoulet:

Braised Pork Tomahawk (65%) (Pork Tomahawk, Thyme, Salt, Pepper), Cassoulet Beans (31%) (Haricot Beans, Provencal Sauce (Chopped Tomaotes (Tomatoes, Tomato Juice, Citric Acid), Onions, Water, Tomato Puree, Garlic, Salt, Sugar, Vegetable Stock (Vegetable Stock (Water, Onion, Carrot Extract, Tomato, Celeriac (Celery), Herbs, Garlic, Spice), Salt, Glucose Syrup, Maltodextrin, Yeast Extracts, Sugar, Flavourings, Rapeseed Oil), Rapeseed Oil, Thyme, Bay Leaves, Black Pepper), White Wine (De-alcoholised Wine from Concentrate, White Wine, Salt, Potassium metabisulphite), Bacon Lardons (Pork, Salt, Preservative (E250)), Garlic, Thyme).

Garlic butter (Unsalted Butter (95%) (Milk), Parsley, Garlic (1.5%), Salt, Lemon Juice, Lemon Zest, Rapeseed Oil).

Calories: 1386kcal per half pack.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Baguette:

Wheat Flour, Water, Salt, Yeast, Wheat Gluten, Emulsifier (Mono- And Diglycerides Of Fatty Acids), Malted Wheat Flour, Flour Treatment Agent (Ascorbic Acid). May contain Eggs, Milk, Nuts and Sesame.

Calories: 171kcal per half baguette.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

PORK TOMAHAWK 

Prep time: 5 minutes. Cook time: 30 minutes 

In the box: 2x Pork Tomahawks, Cassoulet mix, Sourdough Demi Baguette & Garlic Butter 

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. Remove the Pork Tomahawks from the bag. Place on a tray and remove any excess liquid and pat dry with some kitchen paper. 
3. In a frying pan, add a little vegetable oil and lightly fry the pork tomahawk for 3 minutes on one side. 
4. After 3 minutes, carefully turn over the pork and cook for another 3 minutes on the other side. 
5. Remove the pork from the pan and place on a baking tray in the oven for 30 minutes. 
6. Once the pork tomahawk has been in the oven for 20 minutes, remove the cassoulet from the packaging and plastic bag and place the cassoulet in a pan over a low heat and bring to a simmer this should take about 10 minutes, the cassoulet needs to be hot throughout but not boiling. 
7. Whilst the cassoulet is cooking, take the baguette and slice lengthways then evenly spread the garlic butter over the cut side of the baguette.  Place on a baking tray in the oven for 8 minutes. 
8. Remove the pork tomahawk and Garlic baguette from the oven and leave to rest for 3-5 minutes. 
9. You can either slice the Pork Tomahawk or serve on the bone. 
10. Place the hot cassoulet beans in a hot serving dish and place the pork on top, serve with the garlic baguette on the side.