Daily Bite

Evening Express (City Final) - - Life On Tuesday -


Ap­prox. 1.5kg Ash­field pork shoul­der joint

• •

3 pack of pep­pers

1 large mild onion

800g Sweet Har­vest chopped toma­toes with herbs

50g The Pantry light brown soft sugar

• •

1 Quixo chicken stock cube 2tsp Stone­mill gar­lic gran­ules

• •

2tsp Stone­mill chilli flakes 1tsp Stone­mill chilli pow­der

1tsp Stone­mill ground cumin

• •

1tsp Stone­mill paprika 2tsp Stone­mill basil

• •

400ml boil­ing wa­ter 400g Sweet Har­vest red kid­ney beans

400g Sweet Har­vest chick­peas

Sea salt and black pepper Cut the pork into six slices and re­move the skin.

Peel, cut in half and finely chop the onion.


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