Recipe: Pork, Butterbean and Spring Green Casserole

I've been meaning to write this up for ages- this is such a moreish recipe- maybe the reason its taken me ages to put this up is because we've started eating it before i can take a picture of it! Lol! Nick says this is his favourite recipe of mine. This, my keema matar, and my chicken and black bean stew are his favourites. I think in general he just loves casseroles- as do I. Use a very lean cut of meat, and make sure you sear it, and your result will be literally melt-in-the-mouth pork! Takes a while in the oven, but it's still a fairly simple recipe to make though. Apologies for dirty oven though- filthy! Shall have to get nick into some marigolds to get scrubbing that hob (haha!)

Pork, butterbean and spring green casserole (serves 2)

2 tbsp olive oil
250g diced lean pork, seasoned with salt and pepper
2 rashers smoky bacon, diced
1 banana shallot (or 4 little shallots) sliced
2 cloves garlic, crushed
½ tsp smoked paprika
1 tin butterbeans, drained and rinsed
500ml chicken stock
1 bay leaf
150g diced spring greens
2 tbsp chopped fresh parsley
½ tsp Worchester sauce
1 rounded tsp cornflour, mixed with a little water
Salt and pepper to taste

1. Preheat the oven to 180C. In a casserole, fry the seasoned pork in the olive oil on a high heat for about 5 minutes. Add the shallot, bacon and garlic and cook for 5 more minutes.
2. Add all the other ingredients (except the cornflour), mix well, put the lid on, and put in the oven for an hour.
3. Remove from the oven, add the cornflour mixture, mix in, then put back in the oven for a further 45 minutes. Remove, season to taste, and serve!