In a medium ovenproof dish, mix the cream and tomato paste with the thyme and spice blend until well combined. Add the pork, capsicum and onion and gently fold them into the cream mixture so they are fully coated. Press them down a little into the cream.
Bake in the oven for 35 minutes, checking towards the end of cooking that the top isn’t burning. If it is, remove the dish briefly and push the meat and vegetables back down into the sauce.
Serve with buttered Spätzle, potatoes or spirelli pasta. Store in an airtight container in the fridge for a few days.
Recipe notes: If you want to add more vegetables to this, try two handfuls of cauliflower florets. It is also delicious with chicken thighs in place of the pork.
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