PORK AND VEG FRICASSEE WITH BUTTERED QUINOA

Quinoa is an ancient grain packed full of nutrients, and a good source of fibre.

SERVES 6

35g cornflour Salt and pepper 900g lean pork, diced 2tsp garlic-infused olive oil 2tsp olive oil 400g tinned tomatoes 125ml passata 2 carrots, sliced 375ml gluten-free, onion-free beef or vegetable stock 1 large rosemary sprig 120g baby spinach leaves 200g green beans, trimmed and halved

FOR THE BUTTERED QUINOA

70g quinoa 15g salted butter Salt and pepper

METHOD

1 Place the cornflour and seasoning in a shallow bowl. Dust the pork in the cornflour, shaking off any excess.

2 Heat the garlic-infused oil and olive oil in a large saucepan over medium-high heat, then adda pork, cooking until golden. You may need to do this in batches.

3 Add the tomatoes, passata, carrots, stock and rosemary to the final batch of pork, then return the reserved pork and any juices to the pot. Bring to the boil, then reduce the heat to a simmer. Cover and cook, stirring occasionally, for 1 hour, or until the pork is very tender.

4 Remove the pan from the heat and remove the rosemary stem. Stir in the spinach and beans, then season to taste. Cook until the beans have softened.

5 Meanwhile, bring a medium saucepan of water to boil. Add the quinoa and boil for 10 to 12 minutes, until just tender. Drain and rinse under hot water, then drain again. Stir in the butter until melted and season to taste.

6 Divide the quinoa among shallow bowls and serve with a generous helping of the fricassee.

PER SERVING

409 calories, 36g protein, 14g total fat, 31g carbohydrates, 6g fibre