Jackfruit & three-bean campfire chilli
Pulled jackfruit and three beans in a smoky chilli; the vegan pot for the bonfire crowd.
Pork, barley & sauerkraut pot with dill yoghurt
Slow-simmered pork shoulder with pearl barley, mushrooms and caraway, finished with cold sauerkraut, live yoghurt and plenty of dill.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oil in a large casserole. Season the pork and brown in two batches over a high heat, 3-4 minutes each; set aside.
- Step 2
Add the onion, carrots and mushrooms; cook 8 minutes until softened. Stir in the garlic, caraway, paprika and tomato purée for 1 minute.
- Step 3
Return the pork with the barley, stock and half the sauerkraut. Bring to a simmer, cover and cook 50 minutes, stirring once, until pork and barley are tender.
- Step 4
Uncover and simmer 10 minutes to thicken. Stir through most of the dill and season with black pepper.
- Step 5
Ladle into bowls and top each with a heap of the remaining cold sauerkraut, a spoonful of yoghurt and the last of the dill.
Make it work for your circle: cooking for someone in
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Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 39g |
| – of which sugars | 7g |
| Fibre | 10g |
| Fat | 17g |
| – of which saturates | 6g |
| – of which omega-3 | 0.4g |
| Calcium | 120mg |
| Iron | 2.7mg |
| Salt | 1.4g |
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