River Cottage

1. Trim the top and bottom from the fennel bulbs. Remove the tough outer layers and cut each bulb in half lengthways. Then place each half, cut-side down, on the board and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the layers together.

2. Heat the oil in a large frying pan, add the fennel with a pinch of salt and saute over a medium heat for 6-7 minutes, until tender and golden, or even a little tinged with brown.

3. Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through. Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.