Pork and fennel casserole

Ingredients

2 tsp olive oil
1kg/2lbs 2oz pork shoulder, cut into large cubes
200g/7oz chorizo, cut into chunks
1 onion, sliced
1 fennel bulb, finely sliced
250ml/9fl oz chicken stock
2 lemons, zest and juice
1 x 400g/14oz can chickpeas
100g/3½oz large pitted green olives
1 tbsp chopped fresh parsley

To serve
wilted spinach

Method

• Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
• Add the chorizo to the pan and fry until crisp around the edges, remove from the pan and set aside.
• Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
• Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
• Add the chickpeas and olives and cook for a further 15 minutes.
• Stir in the parsley and serve with wilted spinach.