• 6 tbsp olive oil
  • 3 kg boneless pork shoulder joint, excess fat removed, meat cut into cubes
  • 3 onions, chopped
  • 3 red chillies, deseeded and sliced
  • 4 cloves garlic, sliced
  • 3 tbsp plain flour
  • 6 tbsp Cajun seasoning
  • 300 ml white wine
  • 900 ml chicken stock
  • 3 x 290g cartons chopped tomatoes
  • 1.5 tsp light brown soft sugar
  • 1.25 kg sweet potato, peeled and cut into cubes
  • 2 x 175g packs baby sweetcorn, sliced into 2cm-long pieces

For the ghoulish toasts:

  • 24 slices of baguette
  • 750 g frozen petit pois
  • 31 g pack coriander leaves only roughly chopped
  • 6 tbsp full-fat cream cheese


  1. 1

    To make the stew, preheat the oven to 180°C, fan 160°C, gas 4. Heat 1 tablespoon of the oil in a heavy-based flame- and ovenproof casserole. Add the pork cubes and cook for 5 minutes until browned. You may need to do this in batches, adding another tablespoon of oil. Transfer the pork to a plate and set aside.

  2. 2

    Add the remaining oil and the onions to the pan. Cook for 5-8 minutes, then stir in the chillies and garlic. Cook for a further 3-4 minutes until starting to soften and brown. Return the pork to the pan and sprinkle over the flour and Cajun seasoning. Cook for 1 minute, then add the white wine and let it bubble for 30 seconds. Gradually stir in the chicken stock.

  3. 3

    Add the chopped tomatoes, sugar and some seasoning. Bring to the boil, then cover with a lid and cook in the oven for 1 hour.

  4. 4

    Remove from the oven and add the sweet potato. Return to the oven for 30 minutes.

  5. 5

    Remove the stew from the oven and stir in the sweetcorn. Return to the oven for a final 15 minutes until the pork and vegetables are tender. Check the seasoning, then serve.

  6. 6

    To make the toasts, preheat a griddle pan or the grill to high. Toast the baguette slices on the griddle pan or under the grill until browned on each side. Put the petit pois in a pan of boiling water and simmer for 3 minutes until cooked. Drain and whiz with the coriander and cream cheese in a food processor or using a stick blender to a coarse paste. Spread on the toasted baguette slices to serve.


    Get ahead: the stew freezes well. Defrost it thoroughly, then reheat until piping hot.

Nutritional Details

Each serving provides
  • Energy 3571kj 853kcal 43%
  • Fat 42.5g 61%
  • Saturates 14.3g 72%
  • Sugars 14.7g 16%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 507kj/121kcal

Each serving provides

38.5g carbohydrate 5.8g fibre 72.4g protein

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