Pork is a handsome stewing meat, both sweet and tender, and yet is sadly overlooked. I like to make this stew with belly pork chopped into generous chunks - it takes longer to achieve the desired point of tenderness but because of the fat content it makes a deliciously rich and satisfying dish. Our own chorizo is very mild mannered and so I suggest adding chilli - feel free to leave it out if you don’t enjoy the heat.

Ingredients - serves 4

500g diced pork
200g Riverford chorizo, cut into 2cm chunks
2 tbsp olive oil
1 onion, peeled and chopped
1 clove garlic, crushed & finely chopped
1 red chilli, seeded & finely chopped
1 glass red wine
1 ramiro pepper, seeded & sliced
½ butternut squash, peeled, seeded, diced
1 can chopped tomatoes
1 can haricot beans
2 tsp smoked paprika
2tbsp finely chopped parsley
lemon juice to taste
salt, pepper

Method

1 Sweat onion, garlic and chilli together in olive oil in a large casserole over a low heat for 5 minutes to soften, remove with a slotted spoon and add the diced pork to the pan - raise the heat and brown the dice on all sides.

2 Return onion to the pan and add both chorizo and the smoked paprika. Continue to cook over a lower heat and you’ll see the contents of the pan begin to glow with a rich, red colour. Pour in the glass of wine and cook on for 10 minutes until the liquid has reduced by about a third. Now add chopped tomatoes and some seasoning then simmer gently for a further 30 minutes.

3 Time to add sliced pepper and diced squash to the stew; fold in and simmer for a further 30 minutes to tender (the pork should be tender by now too). Drain and rinse the haricot before folding into the stew for the final few minutes of cooking time (long enough for the beans to heat through). Taste and adjust seasoning if necessary - adding a squeeze of lemon juice if desired - then divide between warmed bowls and scatter with chopped parsley.