Inspired by a trip to Spain, James Martin uses woodfire-roasted red peppers to flavour a smoky sauce for pork fillet.
For the pork, preheat the oven to 200C/180C Fan/Gas 6.
Season the pork fillet with the pimenton, salt and freshly ground black pepper.
Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving.
For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half.
To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus.
You can make your own herb oil by blending good-quality olive oil with some fresh herbs.
