Adding extra veg to meaty dishes like this makes so much sense. Ready in 1 hour and 40 minutes. Serves 4.
- 3/4 tbsp oil
- 320g pork tenderlion, cut into chunks
- 1 onion, sliced
- 2 sticks celery, thinly sliced
- 2 garlic cloves, crushed
- 250g flageolet beans, soaked overnight in cold water
- 400ml vegetable stock
- 1 tsp dried oregano
- Heat the oil in a medium heavy-based casserole, brown the pork in batches, then set aside. Add the onion and celery and cook for 5 minutes until softened and lightly browned, then add the garlic and cook for another minute.
- Add the beans, vegetable stock and oregano to the pan, and return the pork. Bring to the boil, then simmer for 1 hour 15 minutes or until tender.
Celeriac and Apple Slaw
Mix 1 celeriac, cut into thin matchsticks, 1 small onion, halved and thinly sliced, and 1 tsp sea salt, then remove to a colander and set aside to soften for 30 minutes. Mix 1tsp Dijon mustard with 1 1/2 tbsp white vinegar and 2 tbsp soya yogurt, and season with black pepper. In a large bowl, combine all the ingredients, along with 1 tsp each fennel and caraway seeds, lightly toasted in hot frying pan. Add 2 Granny Smith apples, cored and cut into thin strips. Serves 4.