Generous chunks of pork, filling beans and colourful vegetables all cooked together with flavoursome Cajun spices making this easy and quick stew a great mid-week family favourite.

Serves 4.

½ butternut squash, peeled deseeded and cut into chunks

3tbs Cajun seasoning

Salt and freshly ground black pepper

Low – calorie spray

500g lean pork loin, cut into small chunks

1 large onion, chopped

2 large yellow peppers, deseeded and roughly chopped

1tsp dried mixed herbs

1tsp lazy garlic

½ tsp lazy chilli

400g can chopped tomatoes

2tbs tomato puree

300ml chicken stock

400g can of green lentils, drained and rinsed

400g can of black- eyed beans, drained and rinsed

Chopped fresh parsley, chopped

Method

Preheat the oven to 200c, gas 6, 350f

Put the squash, 1tbs Cajun seasoning, 3tbs water and a little salt and pepper in a small non-stick roasting tin. Toss well and roast for 20 minutes or until tender, turning the squash halfway and adding a splash more water if necessary.

Spray a large non – stick saucepan with low – calorie cooking spray and place over a high heat, add the pork, salt and pepper and fry until golden brown. Spoon on to a plate and set aside.

Add the onion, peppers and a little water to the same saucepan, cover and cook on a low heat for 10 minutes or until soft and tender. Uncover the pan and stir in the dried mixed herbs, remaining Cajun seasoning, garlic, chilli, chopped tomatoes, tomato puree, stock and the pork. Simmer gently for 45 minutes or until the pork is tender and the sauce has reduced and thickened.

Stir in the bean and lentils and simmer for 5 minutes, stir in the roasted squash. Sprinkle over the chopped parsley to garnish.

Serve with mashed potatoes and vegetables.