Gyuvech

600 g pork scotch cut into large cubes

1 kg baby/small potatoes – skin on

1 large onion – cut into large chunks

1 large eggplant – cut into strips

2 capsicums – cut into large chunks

3 courgettes – cut into thick slices

300 g of mushrooms – cut in half if large

200 g of green beans

10 okras

1 tin of tomatoes (400 ml)

Oil for frying

Salt, black pepper, savory (or oregano)

Parsley for garnish

Baking dish – 35×40 cm

Frying pan

Tin foil (unless you have a pot with a cover)

1. Pre-heat the oven to 190C. Start preparing your ingredients.

2. Cut the pork into large cubes.

3. Brown the pork cubes on high heat until golden and slightly over-done on the outside.

4. While the pork is cooking prepare the vegetables. Cut them all into large chunks – there is no rule to size. The quantity and proportions are also flexible.

5. Put the meat, veges and tomatoes together in a baking dish. Traditionally this is cooked n a clay pot. You will need the biggest dish you have! Sprinkle with salt pepper and oregano to taste and mix. Cover with tin foil.

6. Bake in the oven at 190C for 1 hour or until it looks ready to eat. When done the ingredients look soft and combined, but not mashed. The best way to check is to stick a sharp knife into one of the potatoes and see if it is soft.