Caribbean pork stew
Jazz up leftover roast pork with this spicy, crowd-pleasing number
- Heat the oil in a large wok or frying pan. Add the onions and cook for 5 mins until soft. Stir in the jerk paste, peppers and carrots and cook for 10 minutes.
- Stir in the coconut milk, tomatoes and roast pork. Bring to a simmer; cook for 5 minutes. Stir in the spinach and half the parsley.
- Meanwhile, cook the rice to pack instructions. Stir in the kidney beans and the remaining parsley and serve with the stew.