- 1 onion
- 2 carrots
- 1 stick of celery
- A pack of pork stir-fry strips
- A pinch of cayenne pepper
- 1 bay leaf
- A tin of chickpeas
- 2 large handfuls of baby red chard
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml hot water
- Pan with a lid
- Measuring jug
Add the onion, carrot and celery to the pan. Season with a little salt and pepper. Cook and stir over a medium heat for 5 mins till the veg start to look like they’re softening.
Add a pinch of cayenne to the pan. It’s spicy, so use as much or as little as you like. Add 1 bay leaf. Pop the pork back in, along with any juices on the plate. Stir together.
Drain and rinse the chickpeas. Add them to the pan. Pour in 800 ml boiling water from the kettle. Cover. Bring to the boil.
Turn the heat down. Simmer for 25-30 mins till the pork is tender when pressed with a fork. Fish the bay leaf out of the pan and compost it.
Stir the chard into the stew. Stir for 1 min to just wilt it. Taste the stew and season to taste. Ladle the stew into warm bowls and serve.
Peel and finely chop the onion. Peel and roughly chop the carrot. Trim and roughly chop the celery.
Warm 1 tbsp olive oil in a pan. Add the pork stir-fry strips. Stir and fry for 4-5 mins till the pork is browned all over. Lift out of the pan and onto a plate. Put to one side.
Leaf it out
Bay leaves come from the bay laurel tree. They add a fragrant oomph to all sorts of dishes. Keep hold of yours and use them to flavour anything from Bolognese sauce to gravy for your roast dinner.