Ingredients: • 1 to 2 handfuls of fennel seeds • Olive oil • Salt and pepper • 1kg pork loin • Thyme sprigs • Rosemary sprigs • 4 baby cabbages • ¼ cup of white wine • 2 x 400g tins of butter beans • 2 – 4 slices of ciabatta bread (stale works better!), torn Directions: Preheat the oven to 160ºC. Mix the fennel seeds with a little olive oil, salt and pepper, and rub it over the pork loin. Place it in a roasting tray and roast for one and a half hours. Increase the oven temperature to 220ºC and allow the skin to crisp. Remove and set aside to rest for five to 10 minutes. Heat some more olive oil in a large frying pan and pour in the cooking juices from the pork. Add the herbs, cabbage and white wine, and sauté until the cabbage begins to soften. Add the beans and allow the liquid to reduce. Just before serving, add the torn bread and a large knob of butter. Serve slices of the pork loin with the cabbage on the side. Serves 6 This recipe originally featured in the June 2012 issue of House and Leisure.