500g small new potatoes, halved if large
420g pork fillet, trimmed of excess fat and sliced
2tsp fennel seeds
2tsp olive oil or avocado oil
90g chorizo, sliced
150ml white wine
680g garlic and onion pasta sauce
pinch chilli flakes
2tbsp diced roasted peppers
dollop sour cream
1tbsp freshly snipped chives
- Boil the potatoes until tender (about 15 minutes).
- Toss the pork fillet in the fennel seeds and season well. Heat the oil in a large casserole dish and brown the meat and chorizo in batches. Remove any excess oil, then add the white wine, pasta sauce, drained potatoes and chilli flakes, and simmer gently for 15 minutes.
- Stir in the peppers to warm, then top the casserole with the sour cream and chives to serve.