This Spanish Crumble leans on sherry and almond to do the heavy lifting. We slow-cook the Pork for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the sherry and almond elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the piquillo peppers and the rest of the sherry and almond flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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