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Speedy stews

You don’t have to wait hours for a heart-warming casserole – try these quick and easy ideas for a change of pace

Not all stews need hours in the oven to produce a rich, full-flavoured sauce and melt-in-the-mouth tender meat. The trick is to use a cut of meat or type of vegetable which suits the cooking time and method. Though slow-cooked beef and lamb stews have their place of honour in traditional English fare, these variations on the theme can be whipped up in a fraction of the time while still providing a wholesome, filling supper.

Pork Stew with Leek and Prunes
Serves 4

12 stoned, ‘ready to eat’ prunes
300ml dry white wine
500g pork tenderloin
3 tbsp olive oil
2 tbsp flour, seasoned with salt and pepper
3 medium leeks, sliced and washed
150ml double cream
2 tsp chopped fresh tarragon leaves
wild rice or red camargue rice cooked as per packet instructions, to serve

1. Chop the prunes and soak in the white wine while you prepare the rest of the dish.
2. Cut the pork into 2.5cm pieces.
3. Heat 2 tbsp of the oil in a frying pan, dust the pork in the seasoned flour and fry about a minute each side to brown. Remove from the pan and set aside.
4. Add a little more oil and fry the leek slices until they begin to soften. Add the prunes and wine and boil until reduced by half.
5. Add the cream, season with salt and pepper, bring back to the boil and simmer for 1–2 minutes.
6. Return the pork and any juices to the pan and simmer for another 5 minutes or until the pork is cooked but still tender.
7. Scatter over the chopped tarragon leaves, stir through briefly and serve with rice of your choice.

Chicken in Red Pepper
and Chilli Sauce
Serves 4

1 onion, chopped
2.5cm piece fresh root ginger, peeled and coarsely chopped
2 garlic cloves
2 red peppers, deseeded and coarsely chopped
2 red or green chillies, deseeded and coarsely chopped
2 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground turmeric
pinch of cayenne pepper
2 tbsp olive oil
4 boneless, skinless chicken breasts, cut into 2.5cm pieces
100ml water
salt and black pepper
200ml Greek yoghurt
fresh coriander leaves, to garnish
basmati rice, cooked as per packet instructions

1. Place the onion, ginger, garlic, peppers, chillies and spices in a food processor and blend well until you have a paste. (You may need to add a little water.)
2. Heat the oil in a large wok or frying pan and add the paste, stir-frying for about 10 minutes.
3. Pour in the water and stir through. Add the chicken pieces, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the chicken is done.
4. Stir through the Greek yoghurt and coriander leaves and warm through. Serve on a bed of basmati rice.

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