Pork and Chilli Stew

Excellent pork stew, with carrot, courgette, roast port, spinach, yellow pepper, vegetable stock, tomato puree, turmeric, red chilli, and herbs (basil, oregano).

Because this was made with a diced courgette, I skipped using onions - the stew would thicken with the dissolving of the courgette.

I stir-fried the diced courgette and carrot for twelve minutes or so, before adding the yellow pepper and the deseeded red chilli. Then I added three quarters of a pint of boiling water to the saute pan, and simmered the contents for forty-five minutes.

Then I added the roast pork, the spinach, the vegetable stock, tomato puree, black pepper, and the turmeric, and stirred them together for a minute or so. Cooked for another twenty minutes under glass. The herbs were added ten minutes before the stew was ready to serve.

Serve with potato, flatbread, or with basmati rice!