This article was written for Annabel & Grace, which is now part of Rest Less.
INGREDIENTS Serves 4
2 preserved lemons (or more if you like them as much as me!)
Fresh red chilli
Tbspn runny honey
Garlic cloves x 2 (peeled)
2 red onions cut into wedges
2 fennel bulbs, cut into wedges
Handful baby new potatoes
Pork fillet, 500g, cut into four pieces
Handful chopped coriander
Discard flesh of lemons and roughly chop the rind. Add garlic, chilli, honey and coriander and mix in food processor.
Rub the paste over the pork pieces and put in a baking tray with the veg. Drizzle vegetable or olive oil onto veg.
Bake in hot oven (200 degrees) for 25 mins or until the potatoes are cooked through and the onion is caramelised. You can pop it under the grill if needs be.