Day 2 - Spicy pork with sweetcorn and squash

Today:
Extra Easy, all food free

Pork leg steaks, all fat trimmed and removed
2 sweetcorn...cobs? You know, one each.
1 butternut squash (whatever size is fine)
1 red/yellow/orange pepper
1 big onion
garlic (to taste)
1 can of tomatoes
1 big courgette (optional but I'd got one lurking)
1 carton of black beans, drained
tomato puree

Smoked paprika
Cumin
Chohula chipotle hot sauce, to taste
Salt/pepper

Brown rice, to serve (optional)

Very simple indeed...as always, get the squash roasting first; peel, deseed and chop and whack it in the oven until it's soft.

While that's doing, brown the pork (using low-calorie cooking spray), and add the onion and garlic to soften and cook through. Add the pepper and optional courgette and allow them to cook through and soften. Then it's in with the tomatoes, black beans and the sweetcorn, which you've cut off the cob and added in "loose", as well as the spices, and then get the lid on to let it all cook through.

Whatever you do, anyway - don't add the squash until a few minutes before you're going to serve, because it will all go to mush in the pot. Once it's roasted it only needs to heat through so don't fret.

Whether you eat this with a bit of rice or just as is, it's very filling and the textures are really ace - if you're going to slow-cook it, though, don't put the sweetcorn in til nearish to the end as you want it tender and crispy.