Stews are so delicious and good for kids. This version with pork chops, sweet potatoes, chick peas and curry is no exception - our kids love it anyway, and even the most veggie averse in the family ate the chick peas with absolute pleasure. Please note that this dish is designed for two days.

Directions

1. Start by sorting veggies and meat for the stew. Clean the leeks, remove the outher blades and chop the leek into rings. Peel the sweet potatoes and cut into bite sized cubes. Rinse and clean the bell pepper and dice it. Dice the pork neck, and remember to wash your hands and kitchen utensils afterwards.

2. Sautée leek, curry, and meat thoroughly at high heat with a bit of olive oil in a big pot. Remember to stir to keep it from burning!

3. Add chopped tomatoes, tomato purée, water, rinsed chick peas, sweet potatoes and bell pepper. Let the lot simmer for 30-40 minutes, until the meat and potatoes are tender. Remember to stir once in a while. Add salt and pepper to taste - and if you really want to get a party going, you can thicken with a bit of cream of the more or less sinful kind!

4. While the stew is relaxing in the pot, whip up the mash. Peel the potatoes and roughly dice them. Boil them until tender in a pot with water - no salt. This should take 15-20 minutes.

5. Drain the potatoes, add the butter and whisk thoroughly with a whisk. Warm the milk in a pot or the microwave. Add the milk while whisking, until the mash has the consistency you prefer. Add salt and pepper to taste.

6. Serve the stew with piping hot mash and some optional herb sprinkles on top. Do avoid herb sprinkles for kids younger than 3.

7. Enjoy!

Tip

Remember to save the leftovers for tomorrow, where it's a  quick and easy dinner, that just needs reheating.