pork & prune stew

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"Great kit makes cooking a pleasure."
Jamie Oliver

Turkey roasting pan
£12.00

main courses | serves 8
1 Heat half the oil over medium heat in a large saucepan and sauté the pork for 10 minutes, till browned. Add wine and vinegar and cook for 3–5 minutes, till liquid reduces. Transfer to a bowl.
2 Add remaining oil to pan and cook leeks, onion, peppers, carrots and oregano for 8–10 minutes, stirring till softened. Add meat to liquid, then season generously. Add tomato purée and enough water to just cover. Simmer for 1½–2 hours, till pork is tender and sauce has thickened, adding prunes during last half-hour of cooking. Sprinkle with chopped parsley and serve with boiled rice.

Recipe from Agnanti restaurant, Glossa, Greece, Photography by David Loftus
• from Jamie Magazine issue 4

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ingredients

• 4 tbsp extra-virgin olive oil
• 1.5kg boned leg pork, trimmed and cut into 6cm pieces
• ½ wineglass dry red wine
• 1 tbsp red wine vinegar
• 3–4 leeks, trimmed and thickly sliced
• 1 large onion, sliced
• 1 each red and green pepper, deseeded and roughly chopped
• 2 carrots, peeled and thinly sliced
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 12 prunes
• 1 tbsp finely chopped flat-leaf parsley and boiled rice, to serve