Ingredients

• 1 aubergine
• thickly sliced
• 125ml/4½fl oz olive oil
• 2 shallots
• peeled and roughly chopped
• ½ clove garlic
• finely sliced
• 1 tbsp olive oil
• sea salt and freshly ground black pepper
• 2 x 225g/8oz pork leg steaks
• 1 tbsp butter
• 4 baby fennel bulbs
• trimmed
• 1 tbsp olive oil
• 40g/1½oz chorizo
• sliced
• 10 black olives
• 8 cherry tomatoes
• ½ garlic clove
• finely sliced
• 10g/½oz fresh basil leaves
• sea salt and freshly ground black pepper
• 10g/½oz fresh chervil
• plus extra to garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the aubergine
• slice the aubergine and place on a roasting tray with the shallot and garlic. Drizzle with olive oil.
• Place in the oven and bake for 30 minutes.
• For the pork
• heat the olive oil in a non-stick frying pan and season the pork steaks on both sides with salt and freshly ground black pepper.
• Add the butter to the frying pan with the oil and wait until it is a nutty brown colour.
• Add the pork and cook quickly for about three minutes on each side until just cooked through. The juices will run clear when the meat is pierced with a skewer in the thickest point.
• For the fennel and chorizo
• bring a saucepan of salted water to the boil and blanch the fennel for two to three minutes until just tender
• then drain.
• Heat a little olive oil in a pan
• add the chorizo
• olives and tomatoes and fry for two to three minutes.
• Add the garlic and blanched fennel and cook slowly for about two minutes.
• Add the basil and season to taste.
• Place a slice of aubergine in the middle of each plate
• top with the pork steak and a spoonful of the fennel and chorizo mixture.
• Garnish with sprigs of fresh chervil.