Carl Isham provides his recipe for Sandy Lame Farm pork and cider stew with pumpkin mash and sour cream I’m Carl Isham and I have been head chef at the Turl Street Kitchen for three years. My cooking style is British, taking inspiration from the delicious ingredients found in Oxfordshire and across the country.

My signature dish is house-smoked Tamworth pork sausages, crispy brawn, parsnip mash and red wine reduction.

My favourite places to eat and drink around Oxfordshire include Oxfork, the little cafe with the best brunch, tucked away on Magdalen Road.

The strangest food I’ve ever eaten was dried squid in Thailand – it was definitely an experience!

My favourite kind of cuisine is classic British, making the most of the amazing ingredients we can find on our doorstep.

I’m inspired by Raymond Blanc.

You need

* A splash of olive oil
* 2kg diced pork shoulder seasoned with salt and pepper
* 2 onions diced
* 200g celery
* 1 chilli diced
* 2l cider
* 4 tbsp honey
* 2l chicken stock
* 1 bunch rosemary tied up into a bundle with string
* 4 cloves garlic grated
* 200g butternut squash
* 200g crown prince squash
* 1l milk
* 1 bunch sage
* Sour cream

Pre heat oven 175C Get the olive oil hot in a heavy casserole pan and brown off the pork in batches until nice and caramalised and remove on to a plate.

Add the onion, celery, chilli and rosmary and cook for 10 minutes, scraping any tasty meaty bits from the bottom of the pan.

Add the cider and honey and bring to the boil, reduce the amount of liquid by half then add the chicken stock, bring back to the boil, then add the garlic.

Put the pork into the sauce, then cover with foil. Cook in the oven for two hours.

For the mash dice the pumpkin and squash, cover with the milk and sage, cook until tender and mash with a masher. Season with salt, pepper and nutmeg.

To serve, spoon mash into a bowl with a good ladelful of the stew and a dollop of sour cream on the side.

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