Quick-cooking & good-looking: Hot & spicy pork fillet

SERVES 4

 2 x 350g-400g pork fillets

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp coriander seeds

2 small dried red chillies

1 tsp sweet paprika

1 tsp Maldon sea salt

2 tbsp extra virgin olive oil, plus extra for drizzling

Step 1 Place the pork fillets in a large bowl. Grind the fennel seeds, cumin, coriander, chillies, paprika and salt in a coffee grinder or pestle and mortar. Tip into a small bowl and combine with 2 tablespoons olive oil. Spoon this over the pork and coat the fillets using your hands.

Step 2 Preheat the oven to 240C/220C fan/gas 9 and place a flameproof roasting pan large enough to hold the two fillets side by side over a high heat. Sear the fillets for 2 minutes on each side until lightly coloured, drizzle over a little olive oil and then roast in the oven for 12 minutes, turning after 5 minutes and drizzling with more oil. Transfer to a plate to rest for 8 minutes before serving.

Step 3 Slice the pork into medallions 1cm thick and serve drizzled with any juices given out on resting. It is also delicious cold.

PERFECT SIDE Serve with a simple salad of sliced fennel dressed with oil and lemon and, if wished, bought quick-cook pilau rice.