Fennel Crusted Pork

Preheat the oven to 225°C/ 200°C (fan)/ 450°F/ Gas 7

Boil a kettle (used in step 3)

Cut the potatoes, with skin on, into approx. 4cm chunks

Add the potatoes and salt (optional) to a pot of boiling water and boil for 7 min and drain

Meanwhile, crush the garlic with the side of a knife, peel it and chop finely

Grind the fennel seeds, 1/4 tsp (1/2 tsp) salt, 1/2 tsp (1 tsp) pepper and the chilli flakes (careful, adjust the amount to your preferred hotness) in a pestle and mortar

Add half of the garlic and 2-4 tbsp of olive oil for a thick paste

Peel and finely slice the onion(s) and place in the middle of an oven-proof tray

Drain the potatoes and coat with a pinch of salt, 1-2 tbsp of olive oil and arrange around the edges of the tray

Put in the oven for an initial 10 min

Dissolve the stock cube(s) in 80ml (140ml) of boiled water

Place the pork steaks on one side of a large sheet of clingfilm (approx. A3 size)

Spread the spice paste onto the tops and bottoms of each steak

Cover the tops of the steaks with the clingfilm and tenderise with a rolling pin to 1cm thickness

After the initial 10 min, remove the potato tray from the oven

Place the steaks on top of the onions in the middle of the tray

Return the tray to the oven for 15-20 min or until the pork is cooked through to your taste

Meanwhile, drain the butter beans and tomato through a sieve, shaking it until you're just left with the tomato chunks

Add 1-2 tbsp of olive oil to a pot on a high heat 10 min before the pork is ready

Once the oil is hot, add the remaining garlic and cook for 30 sec

Add the butter beans and tomato and cook for 2 min, then add the stock

Bring to a boil then reduce the heat and simmer uncovered for 5-7 min, or until thickened and combined, stirring often