Pork & Salsa Verde

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the pepper(s) in half and discard the pith and seeds

Dice the tomato(es) and place inside the pepper halves

Place the stuffed peppers in an oven-proof dish

Drizzle the tomato with the red wine vinegar, 1/2-1 tbsp of olive oil and season generously with salt and pepper

Put them in the oven for 30 min or until tender

Cut the potatoes into thin slices (approx. 1/2cm)

Place on an oven-proof tray

Coat well with 1-2 tbsp of olive oil and season generously with salt and pepper

Put them in the oven for 20 min or until golden, turning once

Meanwhile, chop the parsley coarsely including the stalks

Crush the garlic with the side of a knife, peel and chop coarsely

Combine the parsley, garlic and 4 tbsp (8 tbsp) olive oil with a (stick) blender for the salsa verde

Season generously with salt and pepper

Tip: For a lighter version replace the oil with water

Season the pork steaks on both sides with salt and pepper

Add 1-2 tbsp vegetable oil to a pan on a medium-high heat

Once the oil is hot, add the pork and cook for 3 min on each side or until cooked through