Use forgotten cuts of meat

Pork belly and chuck steak may not be as cheap as they once were, but there are still some less fashionable cuts of meat that are inexpensive, good value and incredibly tasty. For slow cooking, look out for shin, brisket, silverside and neck, or pick up some pig or beef cheeks for this Hungarian classic…

PORK CHEEK GOULASH

Long, slow cooking will not only tenderise your meat, but release huge flavour.

In a shallow bowl, mix 2tbsp plain flour, 2tbsp sweet smoked paprika, 1tsp caraway

seeds and seasoning. Toss through 1kg (2lb 3½oz) pork cheeks (excess fat trimmed) cut into 4cm (1½in) pieces. Heat 1tbsp sunflower oil in a large casserole/heavybased pan (that has a lid) and brown pork well in batches – adding a little more oil if needed. Lift pork into a bowl. To the empty pan, add 2 sliced onions and gently cook,

covered, for 10min until softened. Add 400g tin chopped tomatoes, 100ml (3½fl oz) water, 2 deseeded and sliced peppers,

browned pork and seasoning. Bring to the boil, cover and simmer gently for 3hr, stirring occasionally, until meat is tender. Remove lid, increase heat to medium and bubble to reduce sauce to a consistency you like – about 20-30min. Check seasoning and serve with rice or pasta and soured cream, if you like. Serves 4 PER SERVING 517cals, 60g protein, 21g fat (6g saturates), 21g carbs (11g total sugars), 4g fibre