This delicious one-pot supper dish is my updated version of a Delia Smith recipe that she originally published in 1978. I think it’s fair to say that our ability to source top quality Spanish ingredients has improved somewhat since then! I’ve added chorizo to the recipe, some smoked paprika and plump green Spanish olives I bought from Emmetts of Peasenhall before Christmas, but you can source these types of ingredients from any decent supermarket or deli these days. You could just serve it by itself as it’s chock full of meat, vegetables and potatoes or you could add some crusty bread to mop the sauce. This should serve four people easily.

• 1kg shoulder of pork, trimmed and cut into bite-sized pieces
• Half a large Spanish chorizo ring, casing removed, chopped into rough chunks
• 2 tbsps light olive oil
• 2 large onions, peeled and sliced
• 2 garlic cloves, chopped
• 500g waxy Charlotte potatoes, quartered
• 160g mixed green and black Spanish olives
• 2 large green and 1 red pepper, quartered and sliced into large chunks
• 500g ripe, red tomatoes (a 400g tin will do if you you can’t find ripe tomatoes but it will make the tomato flavour more dominant)
• 2 bay leaves
• 2 large sprigs of thyme
• 300ml robust red wine, preferably Spanish
• Salt and black pepper
• 1 tsp smoked paprika

To make…

• Pre-heat the oven to 140C.
• Prep all the ingredients first. Skin the tomatoes by placing them in a bowl and pouring hot water over them for exactly one minute before draining them and slipping off the skins. Chop them roughly.
• Heat the oil in a cast iron or aluminium casserole dish. Brown the pork cubes in batches and set aside. Add the chorizo and brown lightly. It will render its fat so you can fry the onions in it. Remove the cooked chorizo and put it with the pork chunks.
• Keep the heat high and add the onions. Fry until lightly browned for about 10 minutes and then add the garlic and peppers. Stir fry for another 5 minutes.
• Add the bay leaves, wine, thyme, olives and all the pork and chorizo.
• Bring to a gentle simmer, season with salt and pepper. Add the lid and place in the oven for 1 1/4 hours.
• Remove from the oven, stir and add the potatoes. Cover and cook for a further 45 minutes. The meat and potatoes should be tender, the sauce unctuous.
• Serve in warmed bowls with a dusting of smoked paprika and some crusty bread.

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