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This month's feature

Onion squash & honey beer stew

onion and squash stew

Heat the olive oil in a frying pan. Add the butternut squash and onion. Sauté for 2-3 minutes.

Add the chilli, garlic, sugar, cumin and season to taste.

Add the potato, stir well to combine, then add the honey beer.

Cook over a moderate heat for 15 minutes, or until the squash is tender.

For the crispy pork chop, heat a small pan. Make some cuts into the fat of the pork chop fat, then place the pork chop, fat-side down, into the pan. Cook for 2-3 minutes.

Place the pork chop into the pan, on its side, then pan-fry for 4-5 minutes, before turning the chop over to cook for another 3-4 minutes.

Serve the stew in a bowl, place the crispy pork chop on top and some tomato ketchup, if desired, on the side.



 


 
Information

By Phil Vickery from Ready Steady Cook

Serves 1, preparation time less than 30 mins, cooking time 10 – 30 mins

serving suggestion for non vegetarians - accompany with a crispy pork chop

 

 
Ingredients

2 tsp olive oil
1/2 butternut squash, peeled & chopped into chunks
1/2 onion, finely chopped
1 small red chilli, finely chopped
1 garlic clove, finely chopped
1 tsp soft brown sugar
1 tsp cumin powder
Salt and freshly ground black pepper
1 potato, peeled & chopped into chunks
290ml/10fl oz honey beer (substitute golden ale)