- 1 aubergine, thickly sliced
- 125ml/4½fl oz olive oil
- 2 shallots, peeled and roughly chopped
- ½ clove garlic, finely sliced
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
- 2 x 225g/8oz pork leg steaks
- 1 tbsp butter
- 4 baby fennel bulbs, trimmed
- 1 tbsp olive oil
- 40g/1½oz chorizo, sliced
- 10 black olives
- 8 cherry tomatoes
- ½ garlic clove, finely sliced
- 10g/½oz fresh basil leaves
- sea salt and freshly ground black pepper
- 10g/½oz fresh chervil, plus extra to garnish
- Preheat the oven to 180C/350F/Gas 4.
- For the aubergine, slice the aubergine and place on a roasting tray with the shallot and garlic. Drizzle with olive oil.
- Place in the oven and bake for 30 minutes.
- For the pork, heat the olive oil in a non-stick frying pan and season the pork steaks on both sides with salt and freshly ground black pepper.
- Add the butter to the frying pan with the oil and wait until it is a nutty brown colour.
- Add the pork and cook quickly for about three minutes on each side until just cooked through. The juices will run clear when the meat is pierced with a skewer in the thickest point.
- For the fennel and chorizo, bring a saucepan of salted water to the boil and blanch the fennel for two to three minutes until just tender, then drain.
- Heat a little olive oil in a pan, add the chorizo, olives and tomatoes and fry for two to three minutes.
- Add the garlic and blanched fennel and cook slowly for about two minutes.
- Add the basil and season to taste.
- Place a slice of aubergine in the middle of each plate, top with the pork steak and a spoonful of the fennel and chorizo mixture.
- Garnish with sprigs of fresh chervil.