Spanish Style Pork and Fennel


·         Optional – 1 chorizo sausage

·         100 g pork schnitzel per person

·         Salt and pepper to taste

·         1 tsp paprika

·         1 fennel (bulb and stalks)

·         2-3 courgettes

·         Optional – 1 Tbsp lemon juice

·         1 glass white wine

·         100 ml chicken or vegetable stock


Slice chorizo and fry on a medium heat, in a large non-stick fry pan, for 3-4 minutes, until browning on outside.  Remove from pan and set aside.  Slice schnitzel into 1 cm wide slices, season well with salt and pepper, then cook in the same pan, with the cooking juices from the chorizo.  Once the pork is browning, remove from the pan and set aside.  Slice fennel bulb, stalks and courgettes then add to the pan.  Saute for 2-3 minutes, then return the meats to the pan with the vegetables.  Stir together and check if further seasoning is required.  Add lemon juice, wine and stock to the pan and bring to the boil.  Simmer for 3-4 minutes.  Serve with pasta or crusty bread.  I like this with risoni pasta, as the small granules of pasta pick up the lovely flavours quite well.