Pork and pepper jambalaya

Ingredients

400g Pork, leftover, cut into thin strips, or shredded

15ml (1 tbsp olive oil)

1 onion, peeled, sliced

1 stick celery, finely chopped

1 green pepper, deseeded and sliced

1 clove garlic, crushed

600g cooked rice (long-grain)

100ml (1/4 pint) chicken stock

400g tin chopped plum tomatoes

A pinch of cayenne pepper

A dash of Tabasco sauce

Sea salt and freshly ground black pepper

Lemon to serve

Method

Slice the leftover roast pork into strips, or shred. Set to one side.

In a medium-sized cast iron pan, heat the olive oil. Fry the onions for five minutes, add the celery, sliced peppers and garlic and continue cooking for five minutes until softened. Add in the pork.

Stir in the cooked rice, pour in the chicken stock and add the tinned tomatoes.

Add the cayenne pepper, Tabasco sauce and season with a little sea salt and black pepper. Cover and cook for ten minutes. Serve with a wedge of lemon.

Note: if you are using un-cooked rice, use 250g long-grain rice, 350ml chicken stock and cover and simmer for 20-25 minutes until the rice is tender.

Recipe from Quality Meat Scotland

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