Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7Cut the potatoes (skins on) into wedges Strip the rosemary leaves and chop roughly, discarding the stems

Step 2

Add the potato wedges to one side of a baking traySprinkle with half of the chopped rosemary (save the rest for later!) and drizzle generously with vegetable oilSeason with a generous pinch of salt and pepper and put the tray in the oven for 10 min (until approx. step 4)

Step 3

Meanwhile, peel and finely chop (or grate) the garlicAdd the fennel seeds, chilli flakes (can't handle the heat? Go easy!), 1 tsp [2 tsp] black pepper and a generous pinch of salt to a pestle and mortar and grind to a course spice mixtureAdd half of the chopped garlic, the remaining rosemary and 2 tbsp [4 tbsp] olive oil and mix to combine - this is your fennel paste

Step 4

Boil a kettlePeel and finely slice the onion[s] Remove the potatoes from the oven and add the sliced onion to the other side of the tray with a drizzle of olive oilSpread the fennel paste all over the pork tenderloins and sit them on the sliced onionPut the tray in the oven for 15-18 min or until cooked through

Step 5

Meanwhile, chop the beef tomato[es] into large bite-size piecesDissolve the chicken stock cube[s] in 100ml [200ml] boiled water Drain and rinse the butter beans

Step 6

Heat a medium pot with a very generous drizzle of olive oil over a medium heatOnce hot, add the remaining chopped garlic and cook for 1 minAdd the chopped tomato and cook for 3-4 min or until they're beginning to break down

Step 7

Add the drained butter beans and chicken stock to the pan cook for 3-4 min further, or until the beans are coated in a thick tomato sauce Season with a generous pinch of pepper - these are your Italian beans Once cooked, remove the pork, onion and wedges from the oven and leave to rest for 3 min Once rested, slice the pork finely

Step 8

Serve the sliced pork over the roasted onion with the potato wedges and Italian beans to the side Enjoy!