Pork and fennel bake

1 fennel bulb, sliced lengthways
500g/1lb 2oz frozen pork, defrosted, cubed
3 large potatoes, halved
435g/approx 15½ oz jar white wine sauce
4 tablespoons double cream
1 tablespoon olive oil

A slightly sweet pork bake with a hint of liquorice

In short	Preparation time: 5 mins Cooking time: 25 mins Total time: 30 mins Serves: 4 people Course: Main
Nutrition (per portion)	600 calories 32g fat

Method

1. Preheat the oven to gas mark 6/200°C/400°F. Grease a shallow pie dish and arrange the fennel and raw pork cubes in the bottom. Parboil the potatoes for 5 minutes in a saucepan of boiling, salted water. Run the potatoes under cool water until cold, then peel.

2. In a bowl, mix the white wine sauce and cream, then pour it over the pork and fennel. Grate the parboiled potatoes on top of the mixture, making sure that it is completely covered. Season with salt and ground black pepper and drizzle with the oil.

3. Bake in the oven for 20 minutes until crisp and golden, and serve with fresh seasonal vegetables.