Valencian Pork

(SERVE 4)

• 40 g/1 ½ oz/3 tbsp low-fat spread
• 450 g/1 1b lean diced strewing pork
• 1 Spanish onion, thinly sliced
• 2 garlic cloves, crushed
• 1 green (bell) pepper sliced,
• 100 g/4 oz button mushrooms, sliced
• 400 g/14 oz/1 large can tomatoes
• 250 ml/8 fl oz/1 cup dry white wine
• 5 ml/1 tsp dried oregano
• 5 ml/1 tsp dried rosemary
• Finely grated rind of lemon
• Salt and freshly ground black pepper
• 450 g/1 1b courgettes (zucchini), sliced
• 4 stuffed olives, sliced

Melt half the low-fat spread in a large flameproof casserole (Dutch oven). Fry (sauté) the pork on all sides to brown. Remove from the pan with a draining spoon. Melt the remaining low-fat spread and fry the onion, garlic and pepper for 5 minutes, stirring. Add the mushrooms and fry for 1 minute, stirring. Add the tomatoes and break up with a spoon. Return the pork to the pan. Add the wine, herbs, lemon rind and salt and pepper. Bring to the boil. Cover and transfer to preheated oven at 160 degree C/325 degree F/gas mark 3 for 2- ½ hours until the pork is really tender. Meanwhile, boil the courgettes in lightly salt and water for 3-4 minutes until almost tender and a rich bright green. Drain. Add to the casserole and return to the oven for a few minutes to heat through. Taste and re-season if necessary. Serve in a large soup bowls with the olives sprinkled over.