Pork and Sage Chilli

Essentially ground pork, browned for twenty minutes or so, and stirred frequently. After adding water to the pot, I added one diced onion, three desert spoonfuls of oats, a diced Bramley apple, a deseeded green chilli, and five Brussels sprouts, finely diced, Italian style. Simmer for half an hour to forty-five minutes.

Add three squirts of tomato puree, or otherwise six dessert spoonfuls of a passata, a pinch of paprika, and half a teaspoonful of turmeric. Add the pork and vegetable stocks. Simmer for another twenty minutes, and add two generous pinches of sage ten minutes before serving.

Serve with unsalted Basmati rice (add some sunflower oil to the pot to prevent sticking). Garnished here with a sprig of basil leaves. An excellent dish!

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