Pork with chorizo and beans

Mix 4 cloves crushed garlic with paprika, fennel, thyme and lemon zest. Stir in 2 tablespoons olive oil and season with salt and pepper. Rub marinade over pork, cover and marinate in the fridge overnight.

Preheat the oven to 170 C / Gas mark 3.

In a large frying pan, cook the 1 tablespoon olive oil, chorizo and onions over medium heat until lightly browned, about 5 minutes. Stir in the saffron, bay leaves, tomatoes and red wine; cook for 15 minutes. Tip the mixture into the bottom of a roasting tin. Add the pork and cover with a double layer of foil.

Cook in the preheated oven until tender, about 4 hours.

Remove the foil and tip liquid into a dish, leaving onions and tomatoes in the tin. Allow liquid to settle for several minutes and remove the fat with a ladle. Pour skimmed liquid back into the tin; stir in beans, stock and parsley.

Increase the oven temperature to 220 C / Gas mark 7.

Return the roasting tin to the oven and cook until the sauce begins to thicken, about 25 minutes.

Meanwhile, prepare the aioli. Whisk together egg yolks, mustard and 2 cloves garlic. Drip the oil into the egg mixture, whisking constantly, until the mixture starts to thicken. Whisk in the remaining oil in a steady stream; season with salt and pepper.

Serve the pork and beans with a side of aioli and lots of French bread.