|Sat Fat 7.9g||39%|
Heat the oven to 200c.
Blitz the tomato, onion, carrot, celery together with the garlic, paprika, oregano and some salt and pepper. Bring to the boil in a pan and simmer for a couple of minutes while you make the bechamel.
Melt the butter in a pan and whisk in the flour. Season and gradually whisk in the milk on a gentle heat. Add the bay leaf and nutmeg and cook for a few minutes until thickened.
Blanch the potato slices in boiling water for two to three minutes. Drain and set aside.
Line the bottom of a lasagne dish with a layer of potato followed by half the pork and half the tomato sauce. Top with some bechamel and repeat with another layer. Finish with potato and bechamel and a good grating of Parmesan.
Bake in the oven for half an hour until golden on top.
Serve with buttered shredded savoy cabbage.
500g leftover cooked roast pork shoulder, shredded
1 tin chopped tomatoes (400g)
1 red onion, chopped
1 small carrot, chopped
1 celery stick, chopped
1tsp garlic paste
2tsp smoked paprika
2tsp dried oregano
3 large red potatoes (about 550g), finely sliced lengthways
300ml skimmed milk
1 fresh bay leaf
A grinding of nutmeg
Salt and pepper
Parmesan, grated, to top.
Why not put the leftovers from your roast chicken to use? This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.
Spicy Spanish chicken & potato stew
Spice up your mid week with this delicious and super easy to make stew
Really simple to make, and pretty tasty too! Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!