- 2 potatoes, cut into 8 wedges
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 fennel bulb, cut into 8 wedges
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 1 red pepper, halved, deseeded and cut into 8 wedges
- 4 thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 4 garlic cloves, unpeeled
- 1 tbsp sundried tomato paste
- 300ml hot chicken stock
- 4 bone-in pork loin chops
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.
Make it with chicken
Put 8 chicken thighs on top of the veg before covering and cooking. When the oven temperature increases and the foil comes off, stir 250g cherry tomatoes into the veg and drizzle the chicken with olive oil. Finish cooking as above, then eat with dollops of pesto.