Parmesan pork with tomato & olive spaghetti

• lean pork fillet↗300g g

  cut into 6 equal slices

• rapeseed oil↗3 tsp tsp
• finely chopped fresh sage3 tsp tsp
• garlic cloves↗4

  finely grated

• very finely grated parmesan15g g
• large carrot↗1

  (215g), chopped

• celery sticks↗3

  (165g), chopped

• Kalamata olives↗6

  thinly sliced

• tomato purée↗2 tbsp tbsp
• vegetable bouillon powder↗1 ½ tsp tsp
• wholemeal spaghetti↗150g g
• cherry tomatoes↗100g g

  halved

• chopped parsleylarge handful

  large handful (about 10g)

Step-by-step instructions

1. 1

   Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.

2. 2

   Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.

3. 3

   Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.