Casserole of pork with taggiasca olives and an olive cream

Make a slit in the centre of each cube of pork with the point of a sharp knife. Mix the lemon zest with the capers and put a pinch of this mixture inside each cube of pork.

Heat the oil in a large heavy-based pan over medium-low heat. Add the garlic and gently fry for 1-2 minutes until soft but not coloured.

Add the pork cubes, raise the heat to medium-high and brown the meat carefully all over.

Add the olives and stir together thoroughly, then add the wine. Boil off the alcohol for a couple of minutes. Season with salt and pepper, then lower the heat and simmer for about 40 minutes until the pork is tender.

Using a perforated spoon, transfer the pork to a plate and keep warm.

Add the tapenade and lemon juice to the pan. Raise the heat slightly and stir together.

Add the crème fraîche and stir until smooth and creamy.

Return the pork to the pan with any juices that have accumulated, and stir until heated through.

Transfer to a warm serving platter and sprinkle with basil.