2 Meals: Italian-Style Pork Stew & Cheesy Pork Sub

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil half a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid (or two!) with a drizzle of vegetable oil over a high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover with foil

Once hot, add the diced pork shoulder to the dish with 2 tsp [3 tsp] [4 tsp] flour and a pinch of salt and pepper and cook for 4-5 min or until browned all over

Meanwhile, top, tail and dice your carrot[s] roughly

Peel and slice your brown onion[s] finely

Peel and roughly chop your garlic

Chop your potatoes in half

Add the chopped onion, carrot and garlic to the dish[es] with your chilli flakes (can't handle the heat? Go easy!) and dried oregano and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes and chicken stock mix with 350ml [450ml] [600ml] boiled water, a very generous pinch of salt and pepper and a generous pinch of sugar

Stir it all together, bring to the boil then cover with the lid and put the dish in the oven for an initial 30 min

Add the chopped potatoes to a large piece of tin foil (or two!) with a large splash of boiled water

Scrunch the foil around the potatoes to form a tightly sealed parcel and add to a baking tray

Put the tray in the oven for 55-60 min or until the potatoes are tender

After the stew has had 30 min, remove the lid and cook uncovered for a final 25-30 min or until the sauce has thickened and the pork is cooked through (no pink meat!)

When everything is nearly ready, trim your green beans

Add the trimmed green beans to the other side of the baking tray with the potatoes

Add a drizzle of olive oil and a pinch of salt and pepper and return to the oven for 5-6 min or until the green beans are tender with a bite

Once cooked, remove the dish[es] from the oven, add your balsamic sun-dried tomato paste to the stew and leave to stand for 5 min for the flavours to develop – this is your Italian-style pork stew

Transfer the cooked potatoes to a heatproof bowl with a knob of butter and a pinch of salt and pepper, then crush lightly with a fork – these are your buttery crushed potatoes

Serve half the Italian-style pork stew (you'll eat the rest tomorrow) over the buttery crushed potatoes with the green beans to the side

Tip: Serve up more of the sauce today!

Cool the remaining Italian-style pork stew down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Meal 2:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Transfer the remaining Italian-style pork stew to a large pot with half your balsamic vinegar (you'll use the rest later!) and cook over a medium-high heat for 5-6 min, stirring occasionally, or until piping hot throughout

Add your hot dog bun[s] to a baking tray and put in the oven for 2-3 min or until warmed through, then carefully cut a slit down the middle

Grate your Italian hard cheese finely and wash your salad, then pat dry with kitchen paper