Barbecued Pork and Beans

(SERVES 4)

• 2 onions, thinly sliced
• 225 g/8 oz pork fillet, cubed
• 15 g/ ½ oz/1 tbsp low-fat spread
• 2*400 g/2*14 oz/2 large cans no added-sugar-baked beans
• 30 ml/2 tbsp bottled barbecue sauce
• 4 slices French bread
• 10 ml/2 tsp wholegrain mustard
• Chopped parsley

To serve:

• Mixed green Salad
• Fry (sauté) the onions and pork in the low-fat spread in a saucepan for about 8 minutes until cooked through and golden. Stir in the beans and barbecue sauce and heat through. Meanwhile, toast the French bread and spread with the mustard. Ladle the pork and beans into warmed soup bowls. Top each with a French bread slice and sprinkle with chopped parsley. Serve with Mixed Green Salad.
• Irish Bacon with Cabbage (SERVES 4 HOT THEN 4-6 COLD, SLICED WITH SALAD)
• 1 kg/ 2 ¼ 1b piece very lean un smoked collar bacon
• 1 bay leaf
• 4 onions, peeled but left whole
• 6 black peppercorns
• 1 green cabbage, quartered and thick stalk removed
• 450 g/1 1b potatoes, scrubbed and cut into large pieces

Place the bacon in large saucepan and just cover with water. Bring to the boil and throw away the water. Add fresh water, the bay leaf, onions and peppercorns. Bring to the boil, cover, reduce the heat and simmer gently for about 1 ½ hours. Add the cabbage and potatoes and continue cooking for 30 minutes. Lift out the cabbage, potatoes and onions with a draining spoon and keep warm. Carve half the joint, trimming off any remaining fat. Place on warmed plates with the potatoes, cabbage and onions and spoon on little of the broth over.