Paprika Pork

Cut the onion in half, peel and finely slice into half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Chop the tomato into eighths and heat a medium-sized saucepan with a splash of olive oil. Once warm, add your onions and garlic. Fry for 5 mins until they become soft, transparent and begin to colour.

Add your tomato to the saucepan and cook for a further 2 mins. Drain the butter beans and add them to your tomato, followed by the chicken stock pot, tomato purée, bay leaf and the water (amount specified in the ingredient list). Place a lid on the saucepan and leave to simmer for 30 mins, stirring occasionally to ensure it isn’t catching on the bottom or becoming too dry. Tip: If it does start to become dry, just add a splash of water.

Cut any larger new potatoes in half (no need to peel). Boil a pot of water with a pinch of salt and add your potatoes. Cook for 15 mins. Meanwhile, remove the core and slice the red pepper into thick strips about 2cm wide. Place these on a lined baking tray.

Season the pork with a good pinch of salt and rub the smoked paprika all over the meat. Place this on top of your bed of peppers and generously drizzle with olive oil, before putting on the top shelf of your oven for 15-17 mins or until cooked through. Tip: The pork is cooked when it is no longer pink in the middle.

Your potatoes should be thoroughly cooked now. Tip: The potatoes are cooked when you can easily slip a knife through. Drain and lightly crush with a fork (don’t mash them). Heat a medium-sized frying pan with a splash of olive oil. Add your potatoes to the pan. Fry for 4 mins, until they start to crisp.

Your butter bean stew should be a lovely thick consistency now, without too much liquid remaining. Season with a pinch of salt and a few good grinds of black pepper to taste. Once your pork is out of your oven cut it into thin slices.