Spanish-style Pork

Serves: 4

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Total Time: 40

Prep Time: 15

Cook Time: 25

• 500 gram(s) (1lb 2oz) pork fillet, trimmed and sliced
• 2 tablespoon(s) olive oil
• 1  Spanish onion, chopped
• 2 stick(s) celery, finely chopped
• 2 teaspoon(s) smoked paprika
• 1 tablespoon(s) tomato purée
• 750 ml (1¼ pints) hot chicken stock
• 400 gram(s) tin butter beans, drained and rinsed
• Quarter  Savoy cabbage, finely shredded
• 200 gram(s) green beans, trimmed and halved
• 1 tablespoon(s) finely chopped fresh rosemary
• 1  lemon, cut into wedges

Method

1. Lay the pork out on a board, cover with clingfilm and flatten slightly with a rolling pin. Heat 1tbsp oil in a shallow pan and fry the pork over a medium to high heat until browned. Set aside.
2. Heat the remaining oil and gently fry the onion and celery for 10min until softened. Stir in the paprika and tomato purée and cook for 1min. Stir in the stock, butter beans and cabbage.
3. Return the pork to the pan and bring to the boil, then simmer for 10min, adding the green beans for the last 4min. Garnish with rosemary and serve with lemon wedges and crusty bread on the side.
4. Next time round... Follow the recipe, swapping the pork for four 150g (5oz) white fish fillets, such as haddock, the butter beans for 400g can green lentils, drained, and the chicken stock for fish stock. Cook for 15-20min. 334cals, 9g fat (1g saturates), 26g carbs (7g total sugars) per serving

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