Comforting CLASSICS

Hearty dishes to whip up this weekend

- NICOLA ROBERTS/ JESS MEYER

Pork goulash

Serve this rich casserole with garlic bread or buttery mashed potatoes.

SERVES 4 PREP 30 MINS COOK 1½-2 HRS

1.5kg pork shoulder, cut into 3cm cubes, trimming and discarding any gristle or chunky fat

• 4tbsp olive oil

• 2 onions, sliced

• 1 red pepper, diced

• 2 garlic cloves, crushed

• 1tbsp smoked paprika

• 2tsp dried oregano

• 1tsp caraway seeds

• 1tsp grated lemon zest

• 1ltr beef stock

• 3tbsp tomato puree

• 2tbsp chopped fresh parsley

• Garlic bread, to serve

1 Season the pork. Heat half the oil in a casserole dish. Fry pork, in batches, for 5 mins until browned on all sides. Set aside on a plate.

2 Add the remaining oil to the casserole and fry the onions, pepper and garlic for 10 mins until softened. Stir in the paprika, oregano, caraway seeds and lemon zest, cooking for a further 1 min.

3 Return the pork to the pan with the beef stock and tomato puree; season. Stir, then bring to a boil, cover and reduce the heat to a low simmer for 1½-2 hrs, until the pork is tender and the sauce thickened. Stir in the parsley, and serve with garlic bread, if liked.

Per serving: 643 cals, 27g fat, 7g sat fat, 11g carbs