Cosy autumn cooking

Stock up the freezer with these hearty meals so you don't have to worry about dinner when life gets busy, or serve straight away and put any leftovers on ice

Pork stroganoff

Whether it's for a midweek meal or a casual dinner party main, stroganoff is a great go-to dish. Traditionally, it's made with beef, but the mushrooms, paprika, and soured cream also work well with pork. We've added extra mushrooms for more flavour and texture, and Dijon mustard for some heat. For best results, we prefer to freeze it before adding the soured cream, stirring it through once it's defrosted.

SERVES 4 PREP 15 mins COOK 35 mins EASY

• 3 tbsp sunflower oil
• 500g chestnut mushrooms, sliced
• 400g pork fillet, cut into 1cm pieces
• 2 onions, sliced into half moons
• 1 tbsp smoked paprika
• 2 tsp Dijon mustard
• 200ml pork or chicken stock
• 284ml or 300ml pot soured cream
• 2 tbsp chopped parsley
• cooked rice, potatoes, or tagliatelle, to serve

1 Heat 2 tsp of the oil in a large frying pan over medium heat and fry half the mushrooms for a few minutes until their liquid is released and evaporates. Remove from the pan and set aside, then repeat with the remaining mushrooms and another 2 tsp oil. Set aside. In the same pan, fry the pork for 5-8 mins in 2 tsp oil until browned. Set aside.