Rich, red and warming. Cook in a paella pan or similar.

Ingredients - serves 4

500g diced pork
1 tbsp seasoned flour
200g cooking chorizo
2 onions, peeled & sliced
2 cloves garlic, crushed
2 tbsp olive oil
sprig of thyme
glass white wine
400ml passata (or 1 can chopped tomatoes)
2 ramiro peppers, deseeded & chopped into chunks
4 medium potatoes, peeled, cut into chunks and cooked

Method

1 Toss the diced pork in seasoned flour and fry off in batches to browned in the olive oil, removing with a slotted spoon. Add chorizo, garlic and sliced onions to the pan and cook over gentle heat until red chorizo juices colour the softened onions

2 Return the pork to the pan with thyme and raise the heat, pour in the wine and cook until it has almost reduced to nothing then pour in passata, bring to a simmer and cook gently for 30 minutes.

3 Add red pepper chunks to the stew and cook a further 20 minutes to tender and finally add the potatoes. Ten more minutes of cooking and your stew is ready, check seasoning and serve in warmed bowls with wedges of lemon available.