Brazilian Pork and Sausage Feijoada

Heat a wide, deep saucepan over medium heat and add a splash of oil. When the oil is hot, add the sausage and cook for 7-10 mins. Turn the sausage regularly to make sure it is browned all over.

While your sausage is cooking, cut the red onion in half through the root, peel and then chop one half into very small chunks (this will be for a salsa) and slice the other half into thin half moon shapes. Chop the celery widthways as thin as you can. Peel and grate the garlic clove (or use a garlic press if you have one!).

When your sausage is nicely browned all over, remove from the pan and keep to one side (it will go back in the stew later.) Add your sliced red onion and celery to the pan and cook for 5 mins or until soft. Add the garlic and smoked paprika and cook for 1 minute more. Pour in the water specified in the ingredients table above and then stir in the chicken stock pot. Make sure the stock pot dissolves and then reduce the heat to low.

Drain the black beans in a colander and rinse under cold water. Add the beans to the pan and cook for 10 mins. When the 20 mins reheating time for your pork is up, carefully pour the juices from the dish into the pan with your bean stew. Keep your pork warm, wrapped in tinfoil. Cook your stew for a further 5-7 mins to reduce and thicken your sauce.

Now you need to make your salsa. Roughly chop the coriander and pop it in a bowl with the red onion chunks you chopped earlier. Chop the vine tomatoes into ½cm chunks and add to the bowl with a pinch of salt. Stir well and then add the zest and juice of the lime. Cut the chilli in half lengthways, remove the seeds and then finely slice. Add as much chilli to your salsa as you dare!

Chop your sausage into bite-sized pieces and add to the stew with your pork. Make sure your pork and sausage is covered with your sauce and cook for 3 mins or more until everything is piping hot.