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Apparently there are some people out there that don’t like stew. I can’t imagine a world without stew. It’s comforting and heartening, and with weather like this it can make you realise that it doesn’t matter if your roof is leaking, or that the garden smells like chicken poo and that every time you go outside you get cold and wet. Just light the fire and hunker down with a plate of creamy mashed potato and spicey stew.

This stew comes to us from Mexico via Sweden… It’s based on a recipe that Jamie’s Mum’s has had since the seventies from a Swedish magazine of a Mexican stew. It’s spicey and sweet, and will ensure that you’re warmed through and through.

Swedish Stew – Serves 6

2 pork tenderloins, sliced in half lengthways and diced, seasoned with salt and pepper and paprika

5 golden delicious apples, roughly chopped with skin on

2 red peppers, roasted whole in a hot oven until blackened, then skin removed and sliced thinly

3 small onions, diced

4 cloves garlic, chopped

1 tblsp tomato purée

Glass or so of dry white wine

750ml beef stock

4 dried chillies

Pinch of cayenne pepper

Pinch ground mixed spice

Dash of dark soy sauce

1 tspn coriander seeds

1 tspn cumin seeds

In a large heavy pan with lid, melt a knob of butter and a dash of olive oil. Brown the meat over a high heat (this will take about fifteen minutes), just before end add the tomato purée and cook for a minute. Remove from pan with slotted spoon, throw in another knob of butter and fry the onion, then garlic. Return the meat back to the pan, along with the apples. Pour over the wine and stock. With a pestle and mortar, grind the spices together with a dozen or so peppercorns and a good pinch of sea salt flakes. Throw these into the pan, and then simmer with lid on for about an hour and a half. Next add the peppers and continue cooking for another half an hour or so. Check seasoning and serve.

To Serve:

Mashed potato, heavily seasoned (I used the ricer for this). Also works well with crusty bread or baguette.

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