The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 handful of fresh thyme
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
-
1 tbsp balsamic vinegar (Sulphites)(Wine Vinegar, Concentrated Grape Must)
- 4 tsp cornflour
- 1 orange
- 600g baby potatoes
- 320g green beans
- 50g honey
-
2 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
- 500g free-range pork strips
-
1 chicken stock cube (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 fennel
- 4 garlic clove
Allergens
Contains:
Mustard, Sulphites, Soya
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 450Kcal |
| 371kJ | 1883kJ | |
| Fat | 2.7g | 14g |
| of which saturates | 0.6g | 2.9g |
| Carbohydrates | 9g | 45g |
| of which sugars | 3.5g | 18g |
| Protein | 7.0g | 36g |
| Salt | 0.52g | 2.7g |
| Fibre | 1.4g | 7.1g |
Prep in 10
High protein
Low sat fat
Fennel & Orange Pork Stew with Green Beans
This rich stew, featuring succulent British free-range pork, has fragrant notes of citrus and fresh thyme. We sweeten it with fennel and serve up with fluffy baby potatoes and vitamin-rich green beans.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 220C/fan 200C /gas mark 7. Boil a kettle. Halve the potatoes. Place on a lined baking tray and drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until golden. Dissolve the stock cube in a jug with 350ml boiling water.
- Finely chop or crush the garlic. Trim and thinly slice the fennel. Strip the thyme from their stalks and finely chop. With a small knife, peel and remove all pith from the orange and carefully cut out the segments. Squeeze the remaining juice from the membrane into a small bowl.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pork and cook for 5 mins, until golden, then add the fennel and garlic. Cook for 5-8 mins, until softening. Add the mustard, honey, tamari, vinegar, orange juice, thyme and stock. Cover with a lid and simmer for 15 mins. Season with sea salt and black pepper.
- In a small bowl, mix the cornflour with 30ml cold water. In the final minute, stir the orange segments and cornflour mix through the stew to thicken.
- Trim the green beans. Place in a large saucepan on high heat and cover with salted boiling water. Boil for 2-3 mins, or until cooked. Drain then season with sea salt.
- Serve the pork stew alongside the potatoes and beans.
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.