Pork Paprika Stew, Italian Style

Takes 3½ hours

Serves 6

A fragrant Italian take on goulash, this is rather lovely, with a sweet, fairly fiery flavour, and melt in the mouth chunks of pork; the feta crumbled over it enhances the flavours beautifully. It freezes very well

1200g pork escalope, trimmed of almost all fat and cut into 1 cm cubes

2½ level dspns hot paprika

30g brown sugar

3 tbsp olive oil or butter to fry

1 medium red onion, finely sliced

2 red marmara peppers, deseeded and finely chopped

1 yellow pepper, deseeded and finely chopped

500ml Vegetable Nage or Stock

75g feta cheese, crumbled

salt and pepper

To serve:

Basmati Rice Pilaf, polenta, or mashed potatoes according to season, alongside edamame beans or spinach or salad

• In a large bowl toss together the pork, paprika, 1 teaspoon of salt and brown sugar. Leave to stand, whilst you do the next stage
• In a large frying pan or wok, heat the oil or butter and fry the onions for 10 minutes or so until soft and translucent. Add the peppers and cook for a further 5 minutes
• Add the pork and stir through until it loses its pink colour. Season with ground black pepper. Add the nage. Clamp on the lid and bring to the boil. Then reduce the heat as low as possible and bubble very gently for 3 hours. Alternatively, place in a warmed casserole dish and cook at 120C in oven. When it's cooked, allow to rest for 10 minutes, then serve sprinkled with crumbled feta cheese, and your choice of vegetables and/or carbs