• 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 tsp smoked paprika, plus a pinch to serve
  • 0.5 tsp chilli powder
  • 1 tsp dried mixed herbs
  • 300 g leftover roast pork, shredded
  • 390 g tinned chopped tomatoes
  • 600 g tinned new potatoes, drained and rinsed
  • 1 tsp sugar
  • 260 g young leaf spinach
  • 6 tbsp low fat natural yogurt


  1. 1

    Heat the oil in a large saucepan, add the onion and cook for 5 minutes until golden. Add the garlic, paprika, chilli powder and herbs and cook for a few seconds.

  2. 2

    Add the pork, tomatoes, potatoes and sugar. Season and simmer gently for 8 minutes until thick.

  3. 3

    Meanwhile, put the spinach in a large bowl. Cover with boiling water and stir until wilted. Drain well in a colander, pressing out the excess water with a spoon. Add to the stew and heat for a further 2 minutes.

  4. 4

    Serve with a dollop of yogurt and pinch of paprika.

Nutritional Details

Each serving provides
  • Energy 1210kj 289kcal 14%
  • Fat 5.7g 8%
  • Saturates 1.3g 7%
  • Sugars 9.2g 10%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 260kj/62kcal

Each serving provides

32.2g carbohydrate 5.5g fibre 24.6g protein

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