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Pork and Fennel Stew

Preparation time: 

Both comforting and light, this stew can be enjoyed all year round. Paprika, pork, fennel and lemon, immerse yourself in Spain, any day of the week!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Brown the pork on all sides, in a heavy based frying pan over a high heat. Transfer to a casserole pot or a slow cooker.
    2. Add the onion, garlic fennel seeds, smoked paprika, lemon peel and bay to the frying pan, toast for 1–2 minutes.
    3. Add tomatoes and white wine, reduce. Transfer to a casserole, add bone broth and season to taste. Bring to the boil and simmer for at least 2.5 hours (the longer, the better)
    4. At the end of cooking if the sauce is too runny, bring to the boil and reduce.
    5. Finish with a spritz of lemon juice and chopped parsley. Adjust seasoning to your taste.
    6. Serve with cauliflower mash, roast aubergine or your favourite green veg.