PORK GOULASH

Serves 4

450g (1 lb) lean pork cubed
170g (6 oz) chopped onions

1 tblsp sunflower or olive oil
2 cloves garlic, chopped
170g (6 oz) tomatoes skinned and chopped
1 tblsp paprika
1/2 tsp caraway seeds
pepper
125ml (5 oz) tub natural yogurt

1. Fry onion and garlic in oil until translucent, add pork and brown gently.
2.  Stir in remaining ingredients, except yogurt. Simmer gently for 1 1/2 hours, stirring occasionally. If the mixture gets too dry, add a little water or chicken stock.
3. When cooked, remove from heat and stir in yogurt.

Serve with Rice or Mashed potato and some green vegetables

Turkey/Chicken Fricassee

Serves 4

50g olive or rapeseed oil

1 med onion, choped

1 stick celery, sliced

500g cooked turkey or chicken, boned, skinned and chopped into chunks

60g plain flour

500ml turkey, chicken or ham stock

150ml semi skimmed milk

pinch of ground nutmeg

1 tblsp lemon juice

pepper

150g mushrooms, sliced

1 tsp parsley, tarragon or thyme, chopped

1. Heat the oil in a med to large thick bottomed saucepan or flameproof casserole dish
2. Add the chopped onion and celery and saute on a medium heat for 5 mins
3. Add the meat and saute for another 5 mins
4. stir in th eflour and cook on a low heat for 1 min, stirring constantly
5. Gradually add the stock and stir until the sauce boils an dis thickened and smooth
6. Add the milk, nutmeg, pepper and lemon juice and bring to the boil while stirring
7. Add the mushrooms, then cover and simme gently for 10-15 mins, stirring occasionally
8. Stir in the herbs

Serve hot with rice and some vegetables