Blackened Spiced Specially Selected Pork with Chickpea Stew

For the Chickpea Stew:

• Heat a heavy based pan, add the oil and fry the onions and garlic until soft, being careful not to burn the onions and garlic.

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• Add the spices and cook for a further minute.

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• Add the tomato puree and cook for another minute.

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• Add the chopped tomatoes, butternut squash, chickpeas, pepper and sugar and gently simmer for 20 minutes until the squash is tender.

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• After 20 minutes of simmering, add the spinach and parsley and season to taste.

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For the Pork:

• Preheat the oven to 180°C (fan), 200°C (non-fan), Gas Mark 6

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• Mix the spices in a large bowl, add the pork and massage the spices into the pork fillet.

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• Allow to marinate for at least 30 minutes (ideally overnight in the fridge).

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• Heat a frying pan and add the oil.

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• Carefully add the pork to avoid spitting oil and season.

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• Cook for four minutes on the first side.

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• Turn the pork after four minutes and cook for a further four minutes.

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• Finish in the oven for four minutes.

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• Remove from the oven and allow to rest before slicing.

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To serve:

• Divide the chickpea stew between four serving bowls and top with the sliced Specially Selected Pork.

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