• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, deseeded and chopped
  • 2 cloves garlic, crushed
  • 300 g free-range diced pork
  • 1 tbsp tomato purée
  • 1 tsp sweet mild paprika
  • 1 tsp caraway seeds
  • 400 g can chopped tomatoes
  • 150 g Savoy cabbage, washed and finely shredded
  • 400 g can haricot beans, drained


  1. 1

    Heat the oil in an oven-proof casserole dish and add the onion. Cook over a medium heat for 2-3 minutes. Add the pepper and cook for a further 5 minutes. Stir in the garlic, then add the pork and stir for 5- 6 minutes until it has lost its pink colour. Mix in the tomato purée and stir for a couple of minutes, then sprinkle in the paprika and caraway seeds and cook for a few minutes.

  2. 2

    Pour in the chopped tomatoes along with 150ml water. Bring to a simmer and then cover and turn the heat right down. Cook for 1 hour.

  3. 3

    Add the Savoy cabbage and haricot beans and cook for a further 15 minutes until the cabbage has wilted and is tender. For adults, you might like to stir in a little chorizo.


    Cook's tip: for baby, purée or chop depending on baby’s age, adding extra wate if needed. For toddlers, serve over a jacket potato.

Nutritional Details

Each serving provides
  • Energy 1511kj 361kcal 18%
  • Fat 12.6g 18%
  • Saturates 3.4g 17%
  • Sugars 13.0g 14%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

26.8g carbohydrate 12.2g fibre 29.0g protein

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