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    Serves 4

  • 1 dessertspoon  Mortimer Dark Chocolate Powder
  • 500g of diced pork
  • 500g Passatta or creamed tomatoes
  • 2 tablespoons of vegetable oil
  • 1 chopped onion
  • 1 large red pepper diced.
  • 1 level tablespoon of paprika
  • ½ teaspoon cayenne pepper
  • 1 dessertspoon plain flour
  • ½ teaspoon salt
  • 148ml double cream

The sauce for this casserole would also work well with sausages or meatballs.   Just reduce the cooking time to 1 hour.

If you like a kick to your casserole then increase the cayenne pepper to 1 level teaspoon.

Method

In a frying pan heat 1 tablespoon of the oil on a high heat and fry the pork until browned.

If you have a casserole that can go on the hob as well as in the oven, heat the other tablespoon of oil in the casserole, over a medium heat and fry the onion until soft.   Otherwise use a frying pan.

Add the red pepper, pork, chocolate powder, paprika and cayenne pepper, stir until the spices have coated the meat, then add the passatta, salt and flour.

Bring the mixture to a simmer, put a lid on the casserole and transfer to the oven.

Cook at 1500C, (130 0C for fan ovens) Gas Mark 2 for 1 ½  hours.

Stir in the cream before serving with rice or jacket potato.

 








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