Pork and beans

1 medium onion

150g lean pork, back bacon or gammon

Spray oil

1 reduced salt pork stock cube

100ml boiling water

400g can of reduced sugar and salt baked beans

1 x 15ml spoon tomato purée

Black pepper

Vegetable knife, chopping board, knife, red board, saucepan.

1. Peel and dice the onion.
2. Slice the meat into thin slices about 3cm long.
3. Add the spray oil to a saucepan and heat gently.
4. Add the meat and onion, stir and cook for five minutes until the meat starts to brown and the onions are softened.
5. Make up the stock in a jug with the boiling water.
6. Add the baked beans, tomato purée and stock to the saucepan.
7. Bring to the boil, then simmer, cover and cook gently for 10 minutes. Stir occasionally. If it becomes too dry, add about 50ml of water.  Simmer until you have a thick sauce.
8. Add freshly ground black pepper.

• Try using different beans such as borlotti, cannellini or black eyed and a can of chopped tomatoes instead of baked beans.
• Serve with jacket potatoes and sweetcorn or brown rice and a green salad.

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