Pork Galette in brown butter and sage

Prep everything first: chop the aromatics, measure the brown butter and sage elements, and pat the pork dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the pork. Cook over a fierce heat until well charred in patches, then finish through.

Stir in the san marzano tomatoes and the rest of the brown butter and sage flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.