“I first served this stew aboard a fishing boat, out on a big sea on a bloody cold day. I’d cooked it the day before (always a good idea with a stew) and reheated it over a tiny camp stove in the wheel-house. I remember the delicious smells carrying out to the hungry fishermen on deck,” recalls chef Gill Meller, best known for his work at River Cottage with Hugh Fearnley-Whittingstall.

“Despite the swell, and the rock and roll, I managed to bring out piping hot bowlfuls, and for a moment all you could hear was the wind and the sea. We ended up catching quite a few fish that day, including the unusual looking garfish, which interestingly, has otherworldly green bones.”

Pork, bacon and mushroom stew from Time by Gill Meller
Andrew Montgomery/Quadrille/PA

Pork, bacon and mushroom stew from Time by Gill Meller
Print Recipe
Nutrition Facts
Pork, bacon and mushroom stew with cream, cider and parsley
Amount Per Serving
Calories 1409 Calories from Fat 1224
% Daily Value*
Fat 136g209%
Saturated Fat 55g344%
Cholesterol 233mg78%
Sodium 381mg17%
Potassium 1030mg29%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 4g4%
Protein 26g52%
Vitamin A 2476IU50%
Vitamin C 24mg29%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Pork, bacon and mushroom stew with cream, cider and parsley

Gill Meller’s stew of pork, bacon and mushrooms with cream, cider and parsley makes a hearty supper that's perfect for a chilly autumn evening.
Cook Time2 hrs 45 mins
Total Time2 hrs 45 mins
Course: Main Course
Servings: 4
Calories: 1409kcal
Author: Gill Meller


  • Casserole dish
  • Slotted spoon or spatula
  • Frying pan


  • 1 dash extra-virgin olive oil
  • 350 g cured pork belly or streaky bacon cut into 4–5cm cubes
  • 500 g fresh pork belly cut into 4–5cm cubes
  • 1 leek halved and sliced
  • 2-3 garlic cloves peeled and thinly sliced
  • 4-6 bay leaves
  • 2-3 rosemary sprigs
  • 2-3 thyme sprigs
  • 2 tbsp plain flour
  • 450 ml cider
  • 450 ml pork, chicken or vegetable stock
  • 1 knob butter
  • 250 g wild or cultivated mushrooms cut into large pieces
  • 200 ml double cream
  • 1 small bunch parsley
  • 1 pinch salt and freshly ground black pepper to taste


  • Heat the oven to 150°C/300°F/gas mark 3.
  • Start by heating the oil in a large heavy-based casserole set over a medium–high heat. Add the cured and fresh pork belly pieces and cook the meat for six to eight minutes, or until well browned on all sides.
  • Lift the pieces out of the pan using a spatula or slotted spoon and set aside. Add the leeks to the same pan, along with the sliced garlic, all the herbs and a little seasoning. Sweat the leeks gently for about 10 minutes, then return the browned pork pieces to the pan, sprinkle over the plain flour and stir well.
  • Cook for a further three to four minutes, then pour in the cider and stock and bring to a simmer. Stir well, then place a tight-fitting lid on the pan and place in the oven for two hours, until the pork is fork tender.
  • Meanwhile, set a large frying pan over a high heat and add the butter. When it’s bubbling, add the mushrooms, season them lightly and sauté, turning them regularly, for six to eight minutes, until cooked through. Set aside.
  • When the casserole is ready, remove it from the oven and add the fried mushrooms and double cream. Stir well, then return the pan to the oven for 15 minutes without its lid.
  • Stir in the chopped parsley and check the seasoning before bringing to the table with a sharply dressed green salad and some good bread.


Calories: 1409kcal | Carbohydrates: 16g | Protein: 26g | Fat: 136g | Saturated Fat: 55g | Cholesterol: 233mg | Sodium: 381mg | Potassium: 1030mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2476IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 4mg

Time: A Year And A Day In The Kitchen by Gill Meller, photography by Andrew Montgomery, is published by Quadrille.

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Stuck for inspiration? Check out our list of best-selling Amazon products!

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