Pork and fennel casserole

Method

• step 1

  1.Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.

• step 2

  2.Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.

• step 3

  3.Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.

• step 4

  4.Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.

• step 5

  5.Add the chickpeas and olives and cook for a further 15 minutes.

• step 6

  6.Stir in the parsley and serve.