Winter Pork And Bean Hot Pot

2 tablespoons polyunsaturated vegetable oil
1 large onion, peeled and chopped
450 g/1 lb pork, trinnned and cubed
225 g/8 oz carrots, peeled and thickly sliced
250 ml/8 fl oz chicken stock
1 x 450 g/16 oz can baked beans
Worcestershire sauce
salt
freshly ground black pepper

Heat the oil in a saucepan and saute the onion until soft. Add the pork and brown well. Stir in the sliced carrots and chicken stock. Bring to the boil, reduce the heat, cover, and simmer for 1 hour.

Stir in the baked beans and adjust the seasoning to taste with Worcestershire sauce, salt and pepper. Heat for a further 5 minutes and serve sprinkled with parsley, if wished.

SERVES 4