Pork Fillet with Chilli and Courgette
Mix the olive oil, tamarind paste, paprika and pinch of chillies and a tablespoon of water and blend. Reserve.
In a pan of salted boiling water, cook the potatoes and carrots for 12-14 minutes until tender. Once cooked, drain and reserve.
In a large pan melt the butter until its spitting. Seal the pork fillet on all sides for 2-3 minutes until its browned. Remove from pan.
Add the onions to the pan and cook until they start to soften. Mix in the spice paste and then add the courgettes, cooked potatoes, and carrots, frying for 5 minutes.
Return the pork fillet pieces to the pan, along with the apples, and cook whilst gently stirring for a further 5-6 minutes until the pork is cooked is cooked and through coated in the spiced paste and apples are beginning to soften.
Garnish with chopped chives. Serve with wedges of lime and fragrant wild rice.