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Tender chunks of lean pork, succulent filling vegetables and a tasty hint of warming orange from the rind and juice. This delicious winter stew is quick and easy to make and the flavours work beautifully together.

Serves 4

1tbs olive oil (or substitute with Olive Oil Fry Light)

500g lean pork, cut into bite size pieces

1 large celeriac, trimmed, peeled and cut coarsely

3 medium carrots, chopped coarsely

2 Large onions, chopped

1tsp lazy garlic

250ml dry white wine

150ml chicken stock

3 x 5cm strips orange rind

125ml orange juice

400g canned haricot beans, drained and rinsed

Salt and pepper

Method

Heat the oil in a large, lidded frying pan, add the pork and cook in batches until golden brown. Remove from the pan and place on a plate.

Add the celeriac, carrots, onions, garlic, wine, stock, orange rind and juice to the pan bring to the boil. Return the pork to the pan, reduce the heat to simmer, cover the pan and cook gently for 1 hour.

Add the beans to the pan and simmer uncovered for 20 minutes until the pork is tender and the sauce has reduced.

Season with salt and pepper.