Spanish Pork Stew

Trim off any sinew from the pork tenderloin, cut into smallish chunks and season with salt and pepper. Take the skin off the chorizos and cut into thinish slices  Picture  . Put a couple of tablespoonfuls of olive oil into a frying pan, quickly seal the pork over a medium heat and transfer using a slotted spoon to an ovenproof casserole. Add the chorizos to the frying pan, stir for a few moments and then add to the pork.

Meanwhile peel and chop an onion. Top and tail the red pepper, cut into quarters, remove the pith, and cut into thin slices. Peel and chop the garlic into small dice. Add the onion, red pepper and garlic to the frying pan and soften over a low light turning from time to time.

While the onion etc is softening, put the tomatoes into boiling water, take out and peel, discard the seeds and put along with the juice into a bowl. When the onion is soft add the bowl of tomatoes, mash down with a wooden spoon and simmer until soft. Add three teaspoonfuls of Spanish paprika, half a teaspoonful of teasponful of chilli flakes and a glass of red wine to the tomato mixture and stir for a few minutes.

Add the tomato mixture to the pork casserole, top up until just covered with boiling water. stir in a teaspoonful of salt and cook covered in the oven for an hour at 325°F/170°C/Reg3.

Meanwhile core and slice up the cabbage and drain the beans in a sieve under a cold tap. When ready the add the cabbage and beans to the casserole, season with salt and pepper if necessary, and cook in the oven for a further 30 minutes.

Take the casserole out of the oven  Picture  , check the seasoning, spoon into serving dishes and serve  Zoom  .