Ingredients - serves 4

500g diced pork
pot of Riverford captain’s masala curry paste
1 onion, peeled & chopped
1 green chilli, thinly sliced
2cm cube of ginger, peeled, shredded
2 tbsp sunflower oil
1 medium butternut squash
lemon juice to taste
chopped parsley
salt, pepper to taste

Method

1 Lightly season and brown the pork in oil over a medium/high heat then remove from the pan with a slotted spoon. Lower the heat and add sliced chilli, chopped onion and shredded ginger to the pan, cook gently for 5 minutes then stir in the curry paste.

2 Return the pork to the pan and add just enough water to cover, bring to simmering and cover. Cook for 45 minutes at a bare simmer.

3 Peel and halve the squash, scoop away the seeds and cut into 2cm cubes. Add the squash to the pan and stir in. Cook for a further 20 -30 minutes over gentle heat until both pork and squash are very tender. Taste and adjust seasoning then add lemon juice to taste too. Sprinkle with chopped parsley and serve over plain rice or fruity pilaf.