Pork Sage and Tomato Stew

1 pork tenderloin ~ £4 approx trim any connective tissue/fat - chop into pieces about 2cm x 2cm - toss in seasoned flour
1 lge organic red onion - diced
1 clove garlic -pressed
1 tblsp olive oil
2 tblsp fresh sage - chopped
(1 tblsp dried sage if fresh not avail)
100ml vegetable stock
1 tin organic chopped tomatoes (I use Suma, no cores, full tin and loads of toms not half juice!)
1 tin cannelini , butter or black-eye beans

METHOD
Preheat oven to 140°C

Heat olive oil and gently cook onion until transparent, cook garlic without colour. Add chopped pork and cook until browned all over.
Add hot stock and stir into meat mixture; add tomatoes and beans.
Warm through, stir through chopped sage and turn mixture into large casserole dish with lid.
Place dish on tray and into oven and cook for 1.5 hours.
If you scrub and oil some baking potatoes and place these in the oven on an upper shelf to the stew, they make a good accompaniment. Just increase the heat for the last ten mins.

Serve with some lightly boiled carrots, some shredded English kale gently sautéed in butter and some corn on the cob, boiled and finished in butter and black pepper.

Autumn ideas 1

A little about me.....

Having looked after a home, husband and family for 31years and found such joy in doing so, I would love to share some of my experiences with you. My husband is a Minister and so we have lived on a stipend; when money is tight, you find ways of making food and provisions go further thank they otherwise would! I am a trained chef so do have expertise with food. That does not mean that the food ideas I share here will be tricky...do come back and look for ideas and inspiration. I hope you enjoy that which I share. 

Best wishes

Rachel

Autumn food ...

At this wonderful time of year when our gardens are bursting forth with goodness and the hedgerows are delivering free gluts of brambles, it is time to prepare to fill our cupboards and freezers for the year. 2012 may not have been the best growing year, yet we can still make the most of natures's bounty and save produce for later on this year and into 2013.

Join with me in making carefully and buying and preparing in bulk; you will save time, effort and money. Think of all those things you can do with the extra time you find on your hands!


Look out for the first recipes....soon to be published!