Pork & Parsnip with Apple

A classic hearty, textured dish

Parsley and rosemary add flavour to this hearty dish of pork, parsnips, carrot, sweet potato and apples.

Tip: You can also add extra green to this dish by adding some frozen spinach to step 4. You can also add some grated parmesan to the top of the casserole and browning for a few minutes in the oven for the family version of this.

Allergen-free | Preparation: 20 minutes | Cooking: 2 hours Contains celery


  • 2 tsp olive oil
  • 400 g pork shoulder, cut into 5cm cubes
  • 1 onion, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 parsnip, peeled and roughly chopped
  • 1 small sweet potato peeled and roughly chopped
  • 1 eating apple, peeled and chopped
  • 1 stick celery, roughly chopped
  • 1 garlic clove, crushed
  • 1 x 230 g tin chopped tomatoes
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh parsley, chopped
  • 1 low-salt chicken or vegetable stock cube


  • Preheat the oven to 150°C, fan 140°C, gas 2. Heat half the olive oil in a large deep oven top casserole pan. Add half the pork to the pan and brown on all sides. Remove to a plate. Repeat with the rest of the pork and set aside.
  • If you do not have a casserole pan you can cook in a saucepan then transfer into a casserole dish after step 4.
  • Add the remaining olive oil to the pan, along with the onion, carrots, parsnip, sweet potato, apple and celery and cook, stirring occasionally, for about 10 minutes, until the onion has softened slightly.
  • Return the meat to the pan with the garlic, tomatoes, rosemary and parsley. Make up 400ml stock using the stock cube and pour 300ml into the pan. Bring to the boil. Cover with a lid then transfer to the oven and cook for 2 hours.
  • Remove baby’s portion from the pan and puree to desired consistency.