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This can be an evening meal, or made in advance and eaten for lunch. It is very tasty and healthy, and can be made without pork for a vegetarian option. Serve with roasted butternut squash and carrots or sweet potato mash for a great family meal.

What you need
  • 1 tsp oil Lean pork shoulder, cut into chunks
  • 1 onion
  • 2/4 garlic cloves
  • 1 parsnip
  • 2 carrots
  • 2 sticks Celery
  • table spoon of smoked paprika
  • 1 eating apple, cored and chopped
  • 1 or 2 tins of tomatoes
  • 1 or 2 tins of cannellini beans or haricot beans
  • ½ pint homemade veg or chicken stock
  • a good mix of herbs: oregano, thyme, or others of your choice pinch of paprika or chilli
How to do it
  1. Preheat oven, 180C (or 160C fan oven).
  2. Heat the oil in a large pan or casserole dish and add the pork. Fry until sealed and browned (about 4-8 mins).
  3. Add the onion and garlic and cook for 2-3mins.
  4. Add parsnip, carrots, celery, apple, tomatoes, beans, stock and herbs. Season with black pepper and stir well.
  5. Bring to the boil, then cover and transfer to the oven. Cook for 1.5 / 2hrs until meat and veg are tender. Can be cooked longer on a lower heat.
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