Pork and Apricot Casserole

(SERVES 4)

• 1 onion, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 550 g/1 ¼ 1b lean diced stewing pork
• 30 ml/2 tbsp plain (all-purpose) flour
• Salt and freshly ground black pepper
• 1 bouquet garni sachet
• 30 ml/2 tbsp tomato puree (paste)
• 150 ml/ ¼ pt/ 2/3 cup chicken stock, made with ½ stock cube
• 150 ml/ ¼ pt/ 2/3 cup dry white wine
• 50 g/2 oz dried apricots, chopped
• Chopped parsley

To serve:

• Jacket-baked potatoes
• Mixed green Salad

Fry (sauté) the onion in the low-fat spread for 2 minutes in a flame-proof casserole (Dutch oven). Toss the pork in the flour with a little salt and pepper and add to the pan. Cook, stirring, for 4 minutes until browned all over. Add the remaining ingredients except the parsley with a little more seasoning and bring to the boil, stirring. Cover and transfer to a preheated oven at 16odegree C/325 degree F/gas mark 3 for 2- 2 ½ hours or until really tender. Garnish with chopped parsley and serve with jacket-baked potatoes and Mixed Green Salad.