Ingredients (Serves 4)

• 2 tbsp vegetable oil
• 500g/1lb 2oz lean pork shoulder, cut into chunks
• 1 onion, peeled and chopped
• 2 cloves garlic, crushed
• 1 eating apple, cored and cut into chunks
• 2 carrots, peeled and sliced
• 2 celery sticks,
• trimmed and sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 600ml/1pt vegetable or chicken stock
• 1 jar Mild or Hot Peppadew Whole Sweet Piquanté Peppers, drained
• 1 x 400g can chickpeas, rinsed and drained
• 50g/2oz red lentils, rinsed
• 2 tbsp tomato purée
• Salt and freshly ground black pepper
• Chopped fresh coriander or parsley to garnish

Preheat the oven to 180°C, 350°F, Gas 4.

Heat the vegetable oil in a flameproof casserole. Add the pork chunks and cook over a high heat until sealed and browned all over. Add the chopped onion, garlic, apple, carrots and celery then cook, stirring, for another 2-3 minutes.

Stir in the coriander and cumin, then add the stock, peppers, chickpeas, lentils and tomato purée. Stir well, season, then cover the casserole with a lid and cook in the preheated oven for 11/2-2 hours.

Sprinkle with chopped fresh coriander or parsley just before serving.