Peppered Pork with Chorizo

Peel a couple of the outer layers from the sprouts, cut off the base, then cut in half lengthways. Toss your sprouts in a splash of olive oil, your garlic and a pinch of salt and pepper. Place on a lined baking tray on the middle shelf of your oven for 15-20 mins.

Boil your potatoes for around 10-15 mins, then drain and leave to the side. Tip: The potatoes are cooked when you can easily slip a knife through.

Lightly break up the peppercorns using a pestle and mortar. Tip: You can also put them in a little bag and bash them with a rolling pin or a tin can! Roll the pork in your peppercorns and a good pinch of salt, ensuring it is completely coated.

Heat a drizzle of olive oil in a non-stick frying pan on medium-high heat. Once the oil is really hot, carefully lay in your pork. Cook for just under 2 mins on each side until you get a nice crisp layer. Tip: You only need to brown the meat as we’ll finish it in your oven.

Once your sprouts are soft, remove them from your oven and place to one side. Place your pork on another baking tray and put on the middle shelf for 10 mins. At the same time, fry the chorizo in the now empty frying pan for 2 mins on medium heat. Toss your sprouts, potatoes and chorizo together in the baking tray. Cover with tinfoil to keep warm. Tip: Keep the frying pan for your gravy – no need to wash!

Once your pork is cooked, remove from your oven and rest for a few mins on a chopping board. Tip: Resting the pork keeps the meat nice and juicy. The pork is cooked when it is no longer pink in the middle.