Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Ghastly ghoul-ash

  • Serves 8
  • Total time 3 hrs 40 mins
4.7/5 rating (3 votes)
Ghastly ghoul-ash
Ghastly ghoul-ash

step by step

  • 1Heat the oil in a large frying pan and brown the meat in batches over a high heat, making sure that the pan isn't overcrowded. As the meat is browned, remove to a large casserole with a draining spoon, and repeat. The pork will release some fat, so you shouldn't need to add any more oil. Don't hurry the process (it will take about 20 minutes in all) as it really boosts the flavour of the finished dish. Preheat the oven to 150°C, fan 130°C, gas 2.
  • 2Reduce the heat to medium, tip the chorizo into the frying pan and cook for 1-2 minutes until it starts to release its fat, then stir in the onions. Cook for 6-8 minutes to soften, stirring frequently, then add all the spices and the garlic and tomato purée and cook for 1-2 minutes until fragrant. Stir in the flour, then gradually add the stock to make a sauce. Tip this into the casserole and add the pork, tomatoes, sugar and plenty of seasoning. Bring to the boil, cover with a lid and transfer to the oven to cook for 2 hours.
  • This spicy cauldron of stew makes a comforting centrepiece in a feast for friends – albeit studded with olive 'eyes'! Serve with a swirl of soured cream, a dusting of smoked paprika and/or a scattering of poppy seeds, if liked.
  • 3Stir the peppers and olives into the casserole and return to the oven for 30 minutes until the pork and peppers are tender. Serve with mash and greens.
  • Recipe photograph by Lauren Mclean

Get ahead

The stew can be made a couple of days ahead and chilled (or frozen for up to 2 months). Bring back to a simmer in the casserole, then reheat in the oven for 30 mins at the same oven temperature.

You will need

  • 1 tbsp olive oil
  • 1 large pork shoulder joint, about 2.2kg, trimmed and diced into rough 3cm pieces
  • 150g diced cooking chorizo
  • 2 large onions, sliced thickly
  • 1 tbsp smoked paprika
  • 1 tbsp paprika
  • ½ tsp crushed dried chilli flakes or chipotle chilli flakes
  • 1½ tbsp fennel seeds
  • 4 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 1½ tbsp plain flour
  • 500ml fresh chicken stock
  • 780g chopped tomatoes
  • 1 tbsp caster sugar
  • 3 red peppers, deseeded and sliced
  • 350g pimento stuffed olives, drained

+ Nutritional Information