Too often overlooked in favour of red meats, diced pork from the Riverford butcher's counter makes a fantastic winter stew; sweet tasting meat, well-seasoned and combined with vegetable favours it makes for a delicious and relatively inexpensive meal.

Ingredients - serves 4

500g diced pork
olive oil
1 medium onion
2 cloves garlic, peeled, crushed & chopped
1 tbsp plain flour
1 can chopped tomatoes
250ml boiling water with 1 heaped tsp Marigold vegetable bouillon
2 carrots
2 large potatoes
salt & pepper

Method

Preheat the oven to 170°C
Peel and slice the onion. Heat some olive oil in a sauté pan over a low heat and sweat the onion and garlic for several minutes until soft - remove with a slotted spoon to a casserole. Turn the heat up and seal the diced pork in the remaining oil and add that to the casserole. Sprinkle the flour into the sauté pan and cook into the oil/juices then add the tin of chopped tomatoes and vegetable bouillon and stir until you have a thickened tomato sauce - pour it over the pork. Season to taste with salt and pepper.

Now peel and slice the carrots and peel and dice the potatoes into 2 cm cubes and fold into the casserole before putting the lid on and cooking in the oven for about 1 hour 45 minutes until all is tender.

Sprinkle with chopped parsley and serve in warmed bowls.