Spanish Flamenco Potatoes with Roast Pork

5 Minutes prep, 25 Minutes cook

Serves 4

Ingredients

For the potatoes

400g potatoes (such as Desiree), chopped into 2cm dice

2 tsps tomato puree

2 garlic cloves, sliced

1 tsp paprika

10 cherry tomatoes, halved

1 red pepper, sliced

1 tbsp rapeseed oil

50g baby spinach

For the pork

1tsp smoked paprika

1tsp thyme (fresh or dried)

juice of ½ lemon

4 tsps rapeseed oil

2 garlic cloves, grated

1 pork tenderloin

Method

Preheat your oven to 180°C/Fan 160°C/Gas 4 and bring a pan of water to the boil.

Mix the smoked paprika, thyme, lemon juice, 2tsp of the rapeseed oil and grated garlic, and brush all over the pork. In a large frying pan add the last of the oil and cook the pork until sealed all over then place onto an oven tray and cook for about 25 minutes.

Now the pork’s cooking, add the potatoes to the boiling water for five minutes, cook and drain.

In a large bowl mix the tomato puree, garlic and paprika with a splash of water to make a paste. Toss the potatoes, cherry tomatoes and pepper in the paste, season with salt and milled pepper then tip onto a roasting tray, drizzle over the rapeseed oil and cook for about 15 minutes.

Stir in the spinach, pop back into the oven for a further five minutes then serve with the sliced pork and some wilted chard or any vegetable of your choice.