Roast pork with leek caponata

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.

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.