We love a tenderloin stew! Here we've made one with bacon, low-fat cream, cocktail sausages and topped with apples. And of course a ton of veg. Note that this dish is intended for two days. So dinner is sorted in a flash tomorrow. Enjoy!

Directions

1. Boil the rice following directions on packet.

2. Finely chop the onions. Peel the carrots, wash and de-seed the bell pepper. Roughly dice both. Wash the mushrooms and cut into quarter. Cut the tenderloin into bite-sized chunks - remembering to wash your hands, knife and cutting board when you're done.

3. Sear the bacon in a big pot. Add the onion and a dash of olive oil, if the bacon hasn't given off enough fat. Sear the onions for a couple of minutes. Add the pork and let cook until it's seared and has a nice crust on all sides. Season with salt and pepper and sprinkle in curry and paprika. Add all of the veg and stir well. Add chopped tomatoes, tomato purée, crumbled stock cube and water and bring the lot to the boil. Let simmer for at least 15 minutes - longer, if you have time.

4. Bring down the heat and finally add cocktail sausages and cream, and carefully heat while stirring continuously. Be careful not to let it boil too much, as the cocktail sausages have a tendency to crack. Add salt and pepper to taste, and a bit more stock if needed.

5. Rinse and finally dice the apple. Serve the stew with warm rice and a bit of diced apple, and maybe a sprinkle of herbs if you have any handy.

6. Enjoy!

Tip

This recipe is intended for two days, so remember to save the leftovers for tomorrow, where you can serve the stew with a tasty potato and carrot mash - and of course extra cocktail sausages! Alternatively, you can serve it with wholegrain rice or wholewheat pasta. You'll find the recipe here.