• 300g pork fillet

  • 1 head of fennel

  • 4 spring onions

  • 2 cloves garlic

  • 1 bunch of parsley

  • splash pinot noir

  • 100ml chicken stock

  • 1 whole yellow chilli


  • 1.

    Heat pan over flame and add extra light olive oil. Add sliced pork, then fennel, then garlic.

  • 2.

    Allow pork to seal and add spring onion and chilli.

  • 3.

    Give it a stir and allow spring onions and chilli some time to cook.

  • 4.

    Thrown in the bunch of parsley whole. No need to chop.

  • 5.

    Add a good splash of pinot noir (about 1 glass)

  • 6.

    Boil wine for at least 20-40sec to reduce alcohol.

  • 7.

    Add 100ml of chicken stock and 50ml of water.

  • 8.

    Simmer for about 30 mins and serve.


For more information and recipes from this series, click on the following link

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