This tasty store-cupboard family meal is a real-life saver during a busy week. Do all the preparation before you go out then leave it in the fridge ready to go in the oven when you come home.

Serves 4 – 6.

1kg lean pork loin, cut into bite sized pieces

1tbs Rapeseed oil

2 onions, sliced

500g chestnut mushrooms, sliced

2 x 295g cans condensed soup, (I used one chicken and one mushroom)

300ml chicken or vegetable stock

1tsp mixed dried herbs

1tsp ground cumin

½ tsp lazy chilli

Salt and black pepper

200g frozen peas

50g panko breadcrumbs

Sprinkle of fresh parsley, chopped, if you prefer

Method

Heat a large lidded heavy saucepan over a medium heat, add the rapeseed oil and fry the pieces of pork in batches until golden brown, remove and put on a plate.

Add the onion and mushrooms and cook for 5 minutes until soft and golden brown.

Add the mixed herbs, ground cumin, chilli and salt and pepper and stir well to combine.

Add both tins of soup, and the chicken stock, so you don’t waste any of the soup in the tins rinse the tins around with your stock.

Return the pork back into the pan, stir well. Reduce the heat to low, pop on the lid and leave to bubble very gently for 1 hour. Preheat the oven to 200c, gas 6, 400f

When the pork has cooked for 1 hour, add the frozen peas, stir to combine and transfer the mixture to a large oven proof casserole dish.

👩🏼‍🍳 Chef’s Note; If you’re preparing this for later, stop here, cool and refrigerate. When ready increase the cooking time to 40 minutes and pop a piece of foil over for the first 20 minutes, remove the foil, add the panko and pop back in the oven.

Sprinkle with the panko breadcrumbs and place on the lower shelf of the oven for 20 mins until brown and crispy, sprinkle with the fresh chopped parsley, if using.

Serve with new potatoes or crusty French bread and a crisp green salad.