Step 1

Heat the olive oil (1 tablespoon) in a casserole dish or large saucepan over a high heat. Once hot, brown the pork shoulder steak (1 pack) and chorizo sausage (1 pack) then remove from the pan.

Step 2

Reduce the heat and soften the onion (for a few minutes before adding the garlic (3 clove), fennel seeds (1 teaspoon), chilli flakes (1 teaspoon), bay leaf (and roasted red peppers (1 jar). Cook for a few more minutes and then return the pork and chorizo to the dish.

Step 3

Add the dry sherry (100 millilitre) and allow to bubble for a minute before adding the chopped tomatoes (1 tin), chicken stock (200 millilitre) and butter beans (1 tin). Simmer for 20 minutes, until the pork has softened and the sauce has reduced.

Step 4

Add the pitted black olives (70 gram), stir and season to taste.

Step 5

Garnish with parsley (to taste) and serve with bread (to taste).