Roast Pork - no crackling - with Chickpea 'stew'

For 600g boneless, skinless pork joint

Crush 2 tsp fennel seeds and heaped tsp coriander seeds using pestle and mortar (not too finely). Pat dry the pork and roll in the seeds  ensuring all surfaces have seeds pressed into them.
Sear the pork in a frying pan (ideally one that is oven proof). Transfer to a plate.

In the pan add a finely chopped onion, finely chopped carrot and a couple of sprigs of rosemary and cook until the onion is translucent.

Add quarter cup of balsamic vinegar, two tins of chopped tomatoes and one tin of chickpeas and one tin of borlotti beans (tin = 400g) and good splash of water. Bring to the boil then put pork on wire rack on top and cook in 180C oven for 20 minutes. Turn the pork and cook for a further 15 minutes.

'Rest' the pork prior to carving. Serve with green veg.

Vegan and Vegetarian recipes

Vegan Haggis
Vegan Burger  from Living on the Veg. This includes recipe for the incredibly good roast red cabbage coleslaw