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Day 4: try out a new healthy recipe

In Day 4 of the 14-day Isolation Challenge, we challenge you to try out a new healthy recipe! We have pulled together a healthy recipe for you to try or you can try one of your own!


Campfire Stew!


400 Calories | 47g Carbs | 15 g Fats | 5g Saturates | 11g Sugars | 24g Protein

Campfire Stew is a tasty, warming, slimming friendly, easy meal for anyone counting calories or following a diet plan like Weight Watchers or likes good food!


Ingredients:

  • Gammon Joint (all fat removed)
  • 2 Onions chopped
  • 3 Bell Peppers sliced
  • 3 Cloves Garlic crushed
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 1 tin Baked Beans
  • 2 large Carrots chopped
  • 6-8 Button Mushrooms cut in half
  • 1 pinch Chilli Flakes
  • 1 tbsp Worcestershire Sauce

Method:

There are 3 ways in which you can cook your Campfire Stew they are all detailed below which you will need either a slow cooker, instant cooker or just an oven.

Slow Cook

  1. Soak the gammon joint overnight in cold water if necessary.
  2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker. Stir well and switch on.
  3. Set the slow cooker to a high setting and cook for 6-8 hours (you can leave it on longer).
  4. 30 minutes before the end of cooking stir in the reserved peppers
  5. After 6 hours, check the consistency of your sauce and the tenderness of your meat. The meat should be starting to fall apart and the sauce thickening. You can remove the lid and cook on high to finish the meat and thicken the sauce if necessary.
  6. The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well before serving

Instant Pot

  1. Soak the gammon joint overnight in cold water if necessary.
  2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the slow cooker. Stir well and switch on.
  3. Turn the valve to “sealing” and cook on Manual for 40 minutes. Let the pressure release naturally.
  4. Stir in the remaining peppers, close the lid, turn the valve to “sealing” and cook on Manual for 0 minutes. The Instant Pot will reach pressure, then let the pressure release naturally.
  5. The meat should have broken up, but if not shred it in the Instant Pot with two forks and mix well before serving.

Oven

  1. Soak the gammon joint overnight in cold water if necessary.
  2. Reserve half of the sliced peppers, and add all the rest of the ingredients to the casserole dish, stir well and cover with a tight-fitting lid.
  3. Cook for 2-3 hours at 170-180°C, checking every 30 minutes or so.
  4. Check the consistency of the sauce and the tenderness of your meat. The meat should be starting to fall apart and the sauce thickening.
  5. You can remove the lid and continue cooking to finish the meat and thicken the sauce if necessary.
  6. The meat should have broken up, but if not shred it in the slow cooker with two forks and mix well.
  7. 15 minutes before the end of cooking stir in the reserved peppers and serve.

Let us know how you get on by using tagging us on Facebook or Instagram or using the hashtag #mysportbu