450g/1lb fillet of welsh pork
150g/5oz of plain flour
3 tablespoons of welsh butter
3 tablespoons of olive oil
1 fennel bulb - thinly sliced
1 red pepper
1 courgette - thickly sliced at an angle
100 ml/3½floz of dry marsala wine
425ml/¾pint of chicken stock
Anglesey sea salt
black pepper

METHOD

Escalope the pork by placing between 2 layers of cling film and flatten with a hammer. Add salt and pepper to the flour; cover the pork before adding to a hot pan with melted butter until lightly browned. Set the pork aside and keep warm. In the same pan add a little butter (if required) and lightly brown the fennel. Add the marsala wine, stir before adding ½ pt of stock, bring to the boil and reduce. to roast the red pepper, cut the pepper into ¼ place in a bowl, cover with olive oil. Place under a hot grill until the skins burn. Remove and cover with cling film, leave to stand. The skins will be easier to remove. Cook the courgette in melted butter until golden. Add a little stock, the peppers, salt and pepper to taste and simmer. Serve 3 escallops of pork, per person, on a warm plate with the courgette, pepper and a drizzle of marsala sauce.

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