Pork & chickpea curry

SERVES 8 PREP 20 mins plus marinating COOK 2 hrs 15 mins EASY

1½ tsp black peppercorns

2 tsp fennel seeds

1 tsp coriander seeds

2 tsp cumin seeds

1 tsp chilli powder

½ tsp turmeric

2 garlic bulbs, cloves separated 100ml red wine vinegar 1.5kg pork shoulder, cut into 2.5cm pieces

50ml vegetable oil

3 large red onions, finely chopped 2 red peppers, deseeded and roughly chopped

400g can chopped tomatoes

2 tsp dark muscovado sugar

2 x 400g cans chickpeas, drained and rinsed

450ml chicken stock rice, to serve

1 Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dryfry for 1 min, stirring until fragrant. Tip into a food processor with the chilli powder and turmeric. Peel the garlic, add to the pan and fry for 1-2 mins, then add to the spices with the vinegar and blitz to a paste.

2 Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

3 Heat oven to 150C/130C fan/ gas 2. Heat the oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender. Serve with rice. To freeze, leave to cool then freeze in batches for up to three months.

PER SERVING 431 kcals • fat 16g • saturates 4g • carbs 24g • sugars 9g • fibre 5g • protein 47g • salt 1g