THIS MONTH'S FEATURED RECIPE...

 Pre heat oven to 160 c / 325 f / gas 3

Heat the oil in a large flameproof casserole dish, and then add the cubes of pork and brown on all sides.  Cook only a few cubes at a time and remove them to a plate when done. Then add the onions to the casserole and brown them for a few minutes before returning the meat to the pan and sprinkling in the flour.

Stir everything well and add the chopped tomatoes . Pour in wine; add the garlic, basil and a seasoning of salt and pepper. Stir bring slowly to simmering point then cover with a tight fitting lid.

Transfer the casserole to the centre shelf of the oven and cook for
1 ½ hours. After that add the chopped pepper and olives, cover again
 and cook for a further 30 minutes (Until meat is tender).  



This is delicious served with rice.

SPANISH PORK

2lb diced pork
2 tablespoon olive oil
1 tablespoon plain flour
2 medium onions sliced
2 cloves garlic crushed
1 teaspoon basil
1 x 400g tin chopped tomatoes
6 fl oz red wine
1 pepper de seeded and chopped
2 oz pimento stuffed olives (optional)
Salt and pepper