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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Moroccan-spiced fruity pork

  • Serves 6
  • Prep 30 mins
  • Total time 2 hrs 30 mins
4.0/5 rating (5 votes)
Moroccan-spiced fruity pork
Moroccan-spiced fruity pork

step by step

  • 1Preheat the oven to 150°C, fan 130°C, gas 2. Combine the flour, spices and some seasoning in a bowl; add the pork and toss to coat. Heat 1 tablespoon oil in a large frying pan and brown half the pork over a high heat, then remove to a plate. Brown the rest of the pork in another tablespoon of oil (keep any flour left in the bowl).
  • 2Meanwhile, fry the onions and celery in the rest of the oil in an ovenproof casserole, until starting to soften and caramelise. Tip the leftover spiced flour into the casserole, stir in the tomato purée and cook for 1 minute. Add the pork and any juices, the stock, honey and lemon zest and juice; season. Bring to a simmer, cover with a lid and cook in the oven for 1 hour.
  • 3Stir in the carrots (halve any large ones) and the dried fruit, and return to the oven to cook for a further 1 hour, or until the meat is tender. The carrots should still have some bite.
  • 4Cool the pork completely, transfer to freezer bags, label and freeze.
  • 5Defrost for 24 hours in the fridge; reheat for about 20 minutes in a lidded pan until bubbling (add a splash of water if needed); then add lemon juice to taste.
  • 6Combine the lemon zest, mint, garlic, pistachios and chilli. Sprinkle over the pork, and serve with rice or couscous.
  • Recipe photograph by Clare Winfield

Get ahead

The stew can be frozen for up to 2 months.

You will need

  • 3 tbsp plain flour
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 800g pork shoulder, diced
  • 3 tbsp vegetable oil
  • 2 large onions, in wedges
  • 3 celery sticks, in chunks
  • 2 tbsp tomato purée
  • 400ml hot chicken or vegetable stock
  • 2 tbsp clear honey
  • zest and juice of 1 lemon
  • 500g Chantenay carrots, trimmed
  • 100g prunes, halved
  • 75g dried cherries

To finish

  • zest of 1 lemon, plus juice, to taste
  • ½ x 28g pack mint, leaves roughly chopped
  • 1 garlic clove, crushed
  • 25g pistachio kernels, finely chopped
  • ½ red chilli, deseeded and finely chopped

+ Nutritional Information