Mexican pork stew  
Although the recipe uses pork, it's equally good at using up the remains of pretty much any meat; beef lamb or venison work just as well. As with one or two other recipes, this calls for ready-cooked meat, but would work equally well with fresh meat, just a little more cooking involved in the initial stages.

1 - 1½ lbs cooked pork, cut into large chunks
2/3 tin of butterbeans
2/3 tin (227g) of chopped tomatoes
Any gravy or stock that happens to be lying around
tbsp of olive oil
1 - 1¼ tsp mexican spice mix**
3 tsp tomato puree
1 - 2 cloves garlic
Lemon
Salt
** The mexican spice mix I use is a mixture of paprika, Ancho powder, smoked chilli and Mexican oregano, in a ratio of about 4:2:2:1.

In a heavy saucepan or casserole, heat the oil gently, and cook the meat and spices for a few minutes. Mix the tomato puree with ¼ pint of hot water; add it, the chopped tomatoes, stock, and the butterbeans, and stir in well. Add the crushed garlic, salt and a good stout squeeze of lemon juice to taste. Leave to simmer and reduce a little for half to three-quarters of an hour. Serve with chunks of good plain white bread.

With the remains of the chopped tomatoes and butterbeans, try making Gigantes.