Cook new potatoes, cut into bite-sized pieces, Chantenay carrots and broccoli, cut also into small pieces, drain and set aside.
Chop a small onion and a stick of celery and fry until the onion is softened and golden. Push to one side of the pan then add
leftover roast pork cut into small pieces and cook until tinged with brown. Add the cooked vegetables together with a can of
cream of mushroom soup. Stir to mix well, adding a little more water if it seems too thick, then cover and simmer gently for
10 minutes. Serve, garnished with chopped parsley and a pinch or two of paprika.