- 300g lean pork fillet, cut into 6 equal slices
- 3 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 tsp finely chopped fresh sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 4 garlic cloves, finely grated
- 15g very finely grated parmesan
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 large carrot (215g), chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 celery sticks (165g), chopped
- 6 Kalamata olives, thinly sliced
- 2 tbsp tomato purée
- 1½ tsp vegetable bouillon powder
- 150g wholemeal spaghetti
- 100g cherry tomatoes, halved
- large handful chopped parsley (about 10g)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.
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