Pork Tomato & Bean Stew

Heat 1 tbsp oil in a frying pan and cook pork until browned, remove pork and set aside, leaving the fat in the frying pan.

add the rest of the oil to the frying pan and cook the onion until soft. Add the garlic and red pepper for 2-3 minutes and add the pork.

Stir in the chopped tomatoes, rosemary and 100ml of water. Cover and simmer for 15 minutes.

rinse the beans and add to the pan, cover again and simmer for a further 5 minutes.

Mix the cornflour with 2 tbsp of coldwater and add to the pan, continue to heat until simmering and slightly thickened.

Serve with rice or potatoes.