Tuck into these wholesome, hearty stews and casseroles
Spanish-style meatball & butter bean stew
This delicious one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika – and provides an impressive four of your five-a-day.
SERVES 3 PREP 15 mins COOK 35 mins EASY ❄
350g lean pork mince
2 tsp olive oil
1 large red onion, chopped
2 peppers (any colour), sliced
3 garlic cloves, crushed
1 tbsp sweet smoked paprika
2 x 400g cans chopped tomatoes
400g can butter beans, drained
2 tsp golden caster sugar
small bunch of parsley, chopped
crusty bread, to serve (optional)
1 Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins until golden brown all over. Push the meatballs to one side of the pan and add the onion and peppers to the other side. Cook for a further 5 mins, stirring occasionally until the veg has softened, then stir in the garlic and paprika. Continue to stir for 1 min, then add the tomatoes. Cover and simmer for 10 mins.
2 Uncover, then stir in the beans, the sugar and some seasoning. Simmer for 10 mins more, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
PER SERVING 435 kcals • fat 15g • saturates 5g • carbs 35g • sugars 22g • fibre 12g • protein 33g • salt 1.3g
tip
This dish will sit happily in the pot – ideal for families eating at different times. It can be reheated as a light supper, or served with crusty bread for a more substantial meal.
Chicken paprikash
Our version of this traditional Hungarian casserole makes a comforting dinner that’s perfect for relaxed entertaining. Enjoy with boiled potatoes, noodles or rice.
SERVES 4-6 PREP 15 mins COOK 50 mins-1 hr EASY
8 chicken thighs, skin-on
1 tbsp vegetable oil
2 onions, finely chopped
2 red or green peppers (or a
mixture), chopped
2 garlic cloves, crushed or
finely grated
3 large ripe tomatoes, deseeded
and chopped, or use a 400g can
chopped tomatoes
1½ tbsp plain flour
3 tbsp sweet smoked paprika
1 tbsp hot paprika (optional)
350ml chicken stock
200ml soured cream
boiled potatoes, noodles or rice,
to serve
1 Season the chicken thighs. Heat the oil in a large saucepan over a medium heat and fry the thighs in batches for 5-8 mins until browned all over. Remove to a plate and set aside. Tip the onions into the pan and fry for 8-10 mins until soft and just golden.
2 Stir in the peppers and cook for 3 mins, then add the garlic and tomatoes. Cook for 5-8 mins more until the tomatoes have started to break down. Sprinkle in the flour, paprika and hot paprika, if using, and cook for 30 seconds more. Return the chicken
