IT’S still a bit cold out there and our evenings, although there is a very small stretch evident, are still solid in the depths of Winter. The evening meal, considered as the main meal to most, gathers the masses to eat at table and slaving after a day’s work is not always the favoured task of most. However, you can still produce hearty fare without the long kitchen slog. Try this quick casserole style dish and enjoy.

WHAT YOU NEED

300g pork or venison fillet

2 onions

2 carrots

1 small parsnip

Half a fennel bulb

2tbsp oil

50ml water

50ml apple or orange juice

pinch of ground pepper

1tsp salt

1tbsp sugar

Pearl barley or boiled baby potatoes

WHAT TO DO

If you are serving the pearl barley or the potatoes, start by cooking either. Meanwhile cut the meat into thin strips and fry for a few minutes until it starts to colour. Remove from the pan and set aside.

Peel all the vegetables and thinly slice. Heat the rest of the oil in the pan and fry the vegetables for five minutes, do not let them brown.

Return the meat to the vegetables and add the water and juice.  Simmer for five minutes. Season with pepper, salt and sugar. Taste and allow to simmer again for two to three minutes. Sprinkle with chopped cashew nuts on top just before serving with either the pearl barley or potatoes.