2 pork fillets
Olive oil
4 cloves garlic, crushed
3 tbsp roughly chopped parsley
Salt and coarsely ground black pepper
1.5 kilos potatoes, peeled and cut into chunks
Paprika
4 large tomatoes, peeled, deseeded and diced
2 tbsp sherry vinegar
2 tbsp tomato paste
Half tsp cumin
Pinch cayenne or hot chilli pepper
Pinch sugar

Trim the fillets of all fat and sinew (or ask your butcher to do it for you), then cut each fillet into thick diagonal slices and put them in a shallow dish. Whisk together 120 ml of olive oil, the garlic, two tablespoons of the parsley, season with salt and black pepper and pour it over the pork. Turn to coat, cover with clingfilm and chill until ready to cook.

Preheat the oven to 200ºC. Boil the potatoes in salted water for three minutes, drain and return them to the pan. Add three tablespoons of olive oil and half a teaspoon of paprika, give the pan a good shake so that the potatoes are well coated, then tip them into a roasting tin and cook in the oven for about 45 minutes until well-browned.

While the potatoes are roasting, put the tomatoes, vinegar and tomato paste into a small pan and bring to the boil. Stir in two teaspoons of paprika, the cumin, cayenne and sugar, season with salt and pepper and simmer for five minutes. Cover and keep warm.

When the potatoes are nearly done, barbecue the pork over hot coals (or cook in a griddle pan) for about eight minutes, turning frequently and brushing generously with the garlic oil, until cooked through. Transfer to a warm dish, sprinkle with the rest of the parsley and any remaining garlic oil and serve with the potatoes and sauce. (Serves six)