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To serve 4 2tbsp olive oil or ghee 500g diced pork 1 onion sliced, 4-5 carrots peeled and sliced 1/2 large yam peeled and diced 1 pack green beans 4 large mushrooms diced 2good handfuls if spinach put in 5 mins before end of cooking time Spices: 2 tsp brown mustard seeds 1 teaspoon cumin seeds When mustard seeds pop 1 1/2 tsp turmeric 1 tsp coriander powder 1 tsp garam mascara 1 tin of haricot or chickpea beans Please note: ingredients are flexible. No hard and fast rules. Use what you have. Be sure to have all your ingredients ready before starting. 1. Start by using a good sized pot and place the oil in over a moderate heat. Place your brown mustard seeds and cumin iseeds nto the pot. 2) as soon as the mustard seed begin to pop, lower the heat and place, turmeric, coriander and garam mascara into the pot, take off the heat and stir vigorously so all spices are mixed together. Add a little more oil if need be. 3. Return to the heat, add meat and be sure to stir it into the spices. 4. When coated after 5 mins begin to add the vegetables, (except for the spinach and haricot beans.which will go in later) stirring after each one is added so they are coated in spices as well. A couple more stars, place the lid on. 5. Turn the heat to lowest setting and allow to slow cook for 20 minutes. No liquid is needed. 6. Make rice of your choosing 7. After 20 minutes Remove lid, add haricot beans, stir through, add spinach, stir through. 8. Replace lid abd cook for another 5 minutes. Serve with Yoghurt, chutney and poppadoms

Soy(light X2 dark X1 tbs) , oyster, chicken stock, Worcester sauce to taste, bay leaves, parsley, rice wine vinegar, cornstarch to tenderise the meat, broccoli. So easy to do this and it's delicious with rice or chips

The Italian sausage, with celery, onion, carrots, tomato's, passata, garlic