A quick and easy recipe using left-over roast pork. Cut roast pork into thin bite-sized pieces and fry in hot olive oil until tinged with brown,
then scoop out and set aside. Next, fry a chopped onion, a crushed clove of garlic and thinly sliced carrots for a few minutes, then add a small
glass of chicken stock, bring to a simmer, cover and cook gently for about 10 minutes. Return the pork to the pan, along with a drained can of
butter beans and some chopped cabbage. Season well with sea salt and freshly ground black pepper, put the lid back on and continue simmering
gently for another 5 – 6 minutes, until the cabbage is just cooked. Garnish with chopped parsley and serve in warm bowls.