This recipe is designed for using up scrappy bits of leftover roast dinner, and is brilliant on a cold day. By taking advantage of ramekins, you can make up as many (or few) individual portions as you wish. My ramekins are 12 oz/350 ml, with a bit of room to spare.
Quantities given are per person. You can get away with a minimal amount of meat (as little as a tablespoon) if there’s a good amount of thick aspic-y juice from the roast. It’s kind of like using meat as a condiment rather than a main ingredient. There’s plenty of flavour since it’s not diluted in a great big dish, but without the sense of excess that sometimes comes with eating meat.
|Up to 3 oz||Slow cooked pork pieces, with own juice if possible|
|1 or 2||Cooked pearl onions|
|½||Chopped, cooked carrot|
|¾ cup||Mashed squash (Leftover fully cooked chunks mash easily.)|
|Dash||Powdered ginger or cinnamon|
- Preheat oven to 350F/180C.
- Put meat , onions and carrot in bottom of oven-safe ramekin.
- Spread mashed squash on top.
- Sprinkle with chosen spice.
- Bake for one half hour, until hot through and a little dry on top.
- Serve in the ramekin with crusty bread on the side.
Like all pork dishes, this goes well with apple.