- For the Caramelised Onion Gravy
- 3 onions
- A splash of olive oil
- Sea salt and freshly ground pepper
- 1 tsp mixed spice
- 1 tbsp Demerara sugar
- 2 tbsp plain flour
- 750ml vegetable stock
- For the smashing mash
- 1kg potatoes
- 1kg sweet potatoes
- 1 tsp ground cinnamon
- A chunk of butter
- For the garlicky greens
- 1kg kale
- 6 garlic cloves
- A chunk of butter
*Allow extra time for cooking the pulled pork
For our Pulled Pork with Sugar & Spice recipe click here.
1. Peel and finely slice the onions. Warm a good splash of oil in a heavy-based pan over a very low heat. Add the onions. Season. Gently fry the onions for 30 mins till they’re dark brown, sticky and caramelised. Stir now and then.
2. While the onions caramelise, peel and roughly chop the potatoes and sweet potatoes. Add them to a pan of boiling water with a pinch of salt. Cover and simmer for 20 mins till they’re tender – you should be able to press a skewer into them easily.
3. Drain the potatoes well. Tip them back into the pan and put over a low heat. Add the cinnamon, some salt and pepper and the butter. Mash over a low heat till it’s smooth and creamy. Cover, remove from the heat and set aside.
4. Stir the mixed spice, sugar and flour into the caramelised onions. Cook and stir for 2-3 mins to take the raw edge off the flour.
5. Pour in a third of the stock and stir well to combine with the flour and onions. Add in another third, then the final third, stirring well after each addition. Pour in the beer. Cover and simmer for 10-15 mins till the gravy has thickened. Taste and adjust the seasoning.
6. While the gravy simmers, pull the kale leaves off the thick middle stems and roughly chop. Peel and finely chop the garlic cloves.
7. Warm the butter in a deep frying pan or wok over a medium heat. Add the garlic and fry, stirring, for 30 secs. Tip in the kale. Fry, stirring, for 5-8 mins till the kale is just wilted, glossy and green.
8. Pop the mash back on the heat for 1-2 mins to warm up if needed. Serve the pulled pork with the garlicky greens and smashing mash, pouring the gravy over the top.