Slimming world Recipe: Smoky pork and pepper casserole with carrot and parsnip mash

So much flavour and it’s ready in just 35 minutes flat – perfect when you need a hug on a plate and fast!

Ingredients

• Low-calorie cooking spray
• 600g lean pork tenderloin, visible fat removed, cut into chunks
• 2 large red peppers, deseeded and cut into chunks
• 1 large red onion, cut into chunks
• 350g pot Slimming World Barbecue Sauce
• Chopped fresh parsley, to serve

For the mash:

• 400g carrots, roughly chopped
• 750g parsnips, peeled and roughly chopped

Method

1. Start by making the mash. Bring a saucepan of water to the boil over a high heat and cook the carrots and parsnips for 20 minutes or until tender.
2. Meanwhile, spray a large non-stick casserole pan or frying pan with low-calorie cooking spray and place over a high heat. Add the pork, peppers and onion and season lightly. Cook for 5 minutes or until the meat begins to brown, then cover, turn the heat down a little and cook for a further 10 minutes.
3. At the same time, cook the barbecue sauce according to the pack instructions.
4. Add the barbecue sauce to the pork along with 300ml boiling water, cover and simmer gently for 5 minutes or until the meat is cooked and tender.
5. Drain the carrot and parsnips, reserving 6 tbsp cooking water, and return to the pan. Mash the carrots and parsnips with the reserved cooking water and season with plenty of freshly ground black pepper and a little salt.
6. Divide the mash between plates or bowls and top with the pork casserole. Scatter over the parsley and serve hot with Speed vegetables.