Slow cooked pork belly and chorizo stew

We were a bit greedy last night and had two courses! We were lucky enough to be given a beautiful piece of venison fillet from Tim's friend at work, as he's always raving about it! I'd never had it before so wasn't sure what to expect. I simply pan fried it in olive oil for about 3 minutes each side, then served rare on a bed of rocket and watercress. I wasn't disappointed-the meat was very lean and soft, with a strong irony taste. A real treat.

For our main we had a hearty slow cooked stew with pork belly, chorizo, butter beans and greens. This is one of those meals that takes a long time to cook in the oven, but once you've got it in you can just leave it and forget about it. I think it's a real winner, and the quantities can be easily doubled to feed a crowd.

Ok so to serve 3-4 people you will need:

500g boneless pork belly, skin removed
150g chorizo, papery skin removed

1 large onion, chopped
2 garlic cloves, chopped

1 tsp paprika

400g tin of chopped tomatoes

100ml red wine

400g tin butter beans

A few good handfuls of curly kale or sliced spring greens.

First of all, heat the oven to 130'C/Gas 3.

Cut the pork belly into large chunks. Heat the oil in an ovenproof casserole. Fry the pork (in batches, if necessary) until starting to turn golden brown. This will take about 5 minutes. Remove with a slotted spoon and set aside.

Now gently fry the onions and garlic for a few minutes, until softened. While this is cooking, cut the chorizo into small chunks. Add the chorizo and paprika and cook for a minute.

Return the pork to the pan, then add the tinned tomatoes and red wine. The liquid should cover the contents-if not, add a splash of water. Stir, season, and cook in the oven for 2 hours.

Remove from the oven and add the curly kale and the tin of butter beans. Stir to combine. Return to the oven for a final 30 minutes.

Serve ladled into bowls, with some warm crusty bread and a good red wine. Tuck in!