Paprika Pork

Start with the butter bean stew by peeling and cutting the onion in half and finely slicing it. Chop the tomatoes into eighths and heat a medium-sized saucepan with 1 tbsp of olive oil in. Once warm, add the onions. Fry for 5 mins until they become soft, transparent and begin to colour.

Add the tomatoes to the saucepan and cook for a further 2 mins. Drain the butter beans and add them to the tomatoes, followed by the chicken stock pot and bay leaves. Place a lid on the saucepan and leave to simmer for 30 mins, stirring occasionally to ensure it isn’t catching on the bottom or becoming too dry. Tip: If it does start to become dry, just add a splash of water.

Boil a pot of water with ¼ tsp salt and add the new potatoes. Cook for 15 mins. Meanwhile slice the pepper into thick strips about 2cm wide. Place these on a baking tray.

Season the pork fillet with ½ tsp salt and rub the smoked paprika all over the meat. Place this on top of the bed of peppers and generously drizzle with 1 tbsp oil before putting it on the top shelf of the oven for 15 mins.

The new potatoes should be thoroughly cooked now. Tip: The potatoes are cooked when you can easily slip a knife through them. Drain them and lightly crush them with a fork. Heat a medium-sized frying pan with 1 tbsp olive oil. Add the slightly crushed new potatoes to the frying pan. Fry for 4 mins, until the potatoes start to crisp.

The butter bean stew should be a lovely thick consistency now, without too much liquid remaining. Season with ¼ tsp salt and a few good grinds of black pepper. Once the pork is out of the oven cut it into eight thin slices.