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Pork Ratatouille

14 oz Tin tomatoes
2 cl Garlic crushed.
2 Carrots, thinly sliced.
4 oz Mushrooms sliced.
1 ts Tarragon
Black pepper
1 tb Liquid chicken stock concentrate
8 oz Aubergines cut into small cubes
8 oz Lean pork cubed.
1 sm Onion, chopped
1 lg Courgette, sliced.
1 ts Salt.
1 ts Mixed herbs


Dissolve the stock in 130 ml or 4 fl oz water and place in a non-stick frying pan. Add the tomatoes, salt and herbs with the pork, onions and garlic. Simmer for 10 minutes. Add the vegetables and cook for a further 10 minutes.




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