Waitrose and Partners
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 tbsp olive oil
  • 450g pork fillet
  • 400g leeks, trimmed
  • 4 anchovies, finely chopped
  • 1 tbsp nonpareille capers, drained, rinsed and finely chopped
  • 400g can Essential Chopped Tomatoes
  • 2 tbsp red wine vinegar
  • ½ tsp chilli flakes, plus extra to serv
  • ¼ x 25g pack flat leaf parsley, roughly chopped
  • 2 x 250g ouches ready to eat spelt, quinoa, red rice and wild rice


  1. Preheat the oven to 200°C, gas mark 6. Heat ½ tbsp oil in an ovenproof frying pan over a medium-high heat. Pat the pork dry with kitchen paper, season then cook for 5-6 minutes, turning, until golden all over. Put the pan in the oven and roast for 20 minutes, until cooked through, the juices run clear and no pink meat remains. Rest on a board, covered with foil, for 10 minutes, then cut into 12 slices.

  2. Meanwhile, heat the remaining ½ tbsp oil in a large pan set over a medium-high heat. Finely slice the leeks, then sauté with a pinch of salt for 10 minutes, until soft and golden. Stir in the anchovies and capers. Add the tomatoes, vinegar, chilli flakes and 100ml water; season. Gently simmer for 15 minutes, then stir in most of the parsley. Heat the grains according to pack instructions. Serve with the caponata, pork and remaining parsley scattered over.


Typical values per serving when made using specific products in recipe


1,932kJ/ 460kcals



Saturated Fat












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