Pulled Pork Goulash

Everyday Easy: Serves 4, plus a freezer dish for 4 (goulash only) Ready in about 3 hours 10 minutes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

fect partner for a baked potato 2 Spray the frying pan with a little more low-calorie cooking spray. Fry the celery until nearly soft, then stir in the chilli, garlic, paprika, caraway or fennel seeds and bay leaves, and fry for a few minutes. Transfer to the casserole dish. 3 Add the tomatoes to the frying pan, bring to a simmer, then stir in the tomato purée and stock. When bubbling, pour into the casserole dish, then cover and cook in the oven for 2 hours, turning the pork halfway. 4 Stir the peppers into the sauce around the pork, then re-cover the dish, return to the oven and cook for a further 30 minutes. 5 Discard the chilli and bay leaves. Leave the pork to sit for 10 minutes, then shred it in the dish using 2 forks. Stir through the parsley, then divide half the goulash between 4 freezable containers or food bags and leave to cool for freezing. Divide the cooked jacket potatoes and the remaining goulash between 4 plates. Serve with a dollop of yogurt sprinkled with paprika and scatter with chives.