50g/1¾oz lactose free butter
500g diced pork
1 carrot, peeled, thinly sliced
1 stalk celery, thinly diced
1 tbsp garlic infused oil
1 tbsp chopped fresh sage
1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces
1 tbsp white wine vinegar
1 tsp caster sugar
200g/7oz canned chopped tomatoes
500ml/18fl oz low FODMAP chicken stock
salt and freshly ground black pepper
2 tbsp chopped fresh flatleaf parsley, to serve
Preheat the oven to 180C/350F/Gas 4. Heat half the lactose free butter in a large casserole over a medium heat and fry the pork for 4-5 minutes, or until golden-brown all over.
Add the remaining lactose free butter, celery and carrots and fry for three minutes, or until softened.
Add the garlic infused oil and sage leaves and cook for a further three minutes, stirring well.
Add the pumpkin and stir the mixture until well combined.
Increase the heat to high and add the white wine vinegar.
Continue to cook until most of the liquid has evaporated.
Add the sugar, tomatoes, and stock and season, to taste, with salt and freshly ground black pepper.
Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the pork is cooked through and the pumpkin is tender.
To serve, ladle the casserole into two large bowl and sprinkle with the flatleaf parsley.
Recipe adapted from: Good Food