Hubby’s dinner


My husband is very fit, puts me and most others I know to shame. He’s been doing an evening judo class recently, so I prep him dinner to take to work and he eats it on his way home. Usually this meal is leftovers from the weekend, but this week we didn’t have any. It was also the day before the shopping arrives and our fridge was rather sparse, so I had to be creative. Fortunately we still had lots of delicious pork chops in the freezer so I was able to rustle up this lovely stew for him.

Ingredients (for one hungry person):
Large pork chop
Small red onion (finely chopped)
Large carrot (finely chopped)
3 mushrooms (quartered)
2 large tomatoes or 100g of tinned
Handful of spinach (I used five cubes of frozen)
Tbsp olive oil
Tbsp balsamic vinegar
Tbsp sage

– get a non stick frying pan or griddle really hot over a med-high heat

– coat the chop in the olive oil and sage, sear in the hot pan for a few mins on each side

– take the chop out of the pan and cut it into small bite sized pieces, leave to one side

– in the pork juices add the onion, mushroom and carrot, cook for about five mins over a med heat

– add the pork and rest of the ingredients, stir well. Put the lid on the pan and simmer gently for 15-30 mins over a low heat

– if cooking for more than one person, double or tripple up on ingredients and serve with green veggies



Very cheeky pig cheeks

Ingredients (to serve four):

1kg free range pig cheeks
300ml red wine
300ml stock (veg, chicken or pork)
50ml balsamic vinegar
Large onion (sliced)
Large carrot (chopped fairly small)
Bulb of fennel (sliced)
5 cloves garlic (finely chopped)
Tbsp tomato purée
Tbsp agave nectar or brown sugar
Tbsp lemon juice
Tsp mixed dried herbs


Marinate the pig cheeks in the red wine overnight.

Sweat off the onions, fennel, carrots and garlic in a little oil and the mixed herbs. Tip into a large casserole dish.

Brown off the pig cheeks and add to the pot.

Mix the vinegar, tomato purée, agave/sugar and stock into the red wine and pour over the cheeks & veg.

Cook for at least three hours on 155/GM3, first half with the lid on, second with the lid off.

Serve with brown rice and sauteed cabbage.