Pork, Apple and Parsnip Stew

Something has to change.  We almost have two freezers full of delicious leftovers and yet we keep adding to our stocks by continually cooking really nice food.   Once the Olympic Food Challenge is over we will have to try to eat at least one "ready meal" a week.  We'll also have to try even harder to cook just enough food for the three of us and not be so greedy with our portions.

Because of a scheduled gap in my Olympic Food Challenge timetable, we have been able to start the freezer cull tonight and what a way to start.  Hopefully you will recall the pork and apple crumble that I made a few months ago.  As normal I made too much and the remaining filling for the dish was frozen.  When we defrosted the pork it turned out that I hadn't been too generous with my quantities.  We had considered bulking out the sauce with mushrooms but when shopping for them I found some parsnips and knew immediately that they would be a much better addition to the meal.

As well as the parsnips, I also added some light vegetable stock as I remembered that the crumble had been a little bit dry and freezing never improves this.  I served the finished stew with boiled potatoes and steamed broccoli, which coincidently is the same vegetable combination that we had with the crumble.  Having now eaten the filling twice we will definitely be making pork and apple crumble again*.

*Once we have got this wonderful summer out of the way and we can return to nice comforting wintry cooking.