Pork & Fennel with Red Wine & Borlotti Beans Casserole

Method:

        ·         Preheat oven to fan 160°C, conventional 180°C, gas 4.

·         Heat 1Tbsp oil in a large flameproof casserole dish.  Fry the pork in batches, browning well and set aside. 

·         Add remaining oil and fry the onions, when just beginning to brown add the garlic and fennel.

·         Add the meat and any juices back into the dish, sprinkle over the flour and stir well.

·         Gradually add the wine, stock and tomatoes, season well and add the thyme sprigs.

·         Cover, cook in the oven for one hour add the borlotti beans and return to the oven for a further 15-20 minutes or until the meat is tender.  Remove the thyme sprigs and replace with fresh to garnish.

·         Delicious served with sprouting broccoli.