Spanish-style pork with olives and peppers

Serves 4

4 boneless pork shoulder steaks
1 tbsp olive oil
1 large onion, roughly chopped
2 medium carrots, roughly chopped
2 celery sticks, roughly chopped
3 garlic cloves, crushed
1 tbsp paprika (smoked, if you prefer)
200ml red wine
400g can chopped tomatoes
200g flame-roasted red peppers, drained and sliced
100g pitted green olives
1 heaped tbsp capers, drained
200ml chicken stock, hot

1. Season the pork steaks. Heat a deep frying pan over a high heat, add the oil and the steaks and fry for about 5 minutes, until golden brown on both sides. Remove and keep warm.

2. Add the onion, carrots and celery to the pan and cook for 5 minutes. Stir in the garlic and paprika and cook for a further minute.

3. Stir in the red wine and bubble to reduce for 2 minutes, then add the remaining ingredients. Return the pork to the pan and simmer gently for 20 minutes.

4. Season well and serve with plenty of buttery mashed potato.

Nutrition per serving: 394kcals, 17.2g fat (3.3g saturated), 38.3g protein, 14.7g carbs, 8.6g sugar, 1.5g salt

(Delicious Magazine)