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pork,tomato and bean stew

2tbsp oil
500g pork fillet,cut into little slices
1 onion,chopped
1 garlic clove,crushed
1 red pepper,deseeded and sliced
400g can chopped tomatoes
1-2 sprigs of rosemary
2 x 300g cans cannellini beans,drained
1tbsp redcurrant jelly
2tsp cornflour
300g long grain rice to serve

Heat 1tbsp of oil in a frying pan and cook the pork until browned.Transfer the pork to a pan,leaving the fat in the pan.Add the rest of the oil to the frying pan and cook the onion until soft.Add the garlic and red pepper,then cook for another 2-3 mins ans add to the pork.Stir in the chopped tomatoes,rosemary and 100ml water.Cover,heat until simmering,then simmer gently for 15 mins.Rinse the beans.Add with the jelly,cover again and simmer for 5 mins.Remove the rosemary.Mix the cornflour with 2tbsp cold water,then stir into the sauce and continue to heat until it's simmering and slightly thickened.Meanwhile,cook the rice and serve with the pork.


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Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.