This chunky, goulash-style dish is rich with peppers and paprika. Grilling the peppers before adding them to the meat really brings out their sweet, vibrant flavour. Rice or buttered boiled potatoes go particularly well with the rich pork.
2 red, 1 yellow and 1 green (bell) pepper, seeded
500g/1 1/4lb lean pork fillet (tenderloin)
45ml/ 3 tbsp paprika
300g/11oz jar or tub of tomato sauce with herbs or garlic
1. Preheat the grill (broiler). Cut the peppers into thick strips and sprinkle in a single layer on a foil-lined grill rack. Cook under the grill for 20-25 minutes, until the edges of the strips are lightly charred.
2. Meanwhile, cut the pork into chunks. Season with salt and pepper and cook in a non-stick frying pan for about 5 minutes, until beginning to brown.
3. Transfer the meat to a heavy pan and add the paprika, tomato sauce, 300ml/1/2pint/ 1 1/4cups water and a little seasoning. Bring to the boil, reduce the heat cover and simmer gently for 30 minutes.
4. Add the grilled (broiled) peppers and cook for a further 10-15 minutes, until the meat is tender, taste for seasoning and serve immediately.