Having an abundance of onions to hand I scoured a few cookery books looking for inspiration. Onion soup wasn’t doing it for me but Rena Salaman’s* Beef Tavas, which contains a lot of onions, gave me an idea to use up some pork. Tavas is a type of earthenware pot that is used in Cyprus to make beef, lamb or sometimes pork tavas.

This is so easy as it only takes 15 minutes to prepare then place all of the ingredients in a tavas or casserole dish with a lid (or foil), mix gently then put in a hot oven (180°C fan) for 90 minutes.

Tavas (pork and potatoes)

500g cubed pork
300g onion, thinly sliced
300g potatoes, peeled and thickly sliced
2 tablespoons olive oil
125g tomatoes, grated or chopped
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
150ml chicken stock
2 bay leaves
1 teaspoon tomato puree
1 teaspoon dried oregano
Seasoning

*The Cooking of Greece and Turkey

Tavas