TODAY’S RECIPE: Healthy bolognese

SUBSTANTIAL, tasty supper. SERVES 2

Ingredients 2 tsp rapeseed oil 1 fennel bulb, finely chopped 2 garlic cloves, sliced 200g pork mince with under 5 per cent fat 200g whole cherry tomatoes 1 tbsp balsamic vinegar 1 tsp vegetable bouillon powder 100g wholewheat linguine Generous handful chopped basil Method

1 Heat the oil in a non-stick wok or wide pan, add the fennel and garlic and cook, stirring every now and then, until tender, for about ten minutes.

2 Tip in the pork and stir-fry until it changes colour, breaking it up as you go so there are no large clumps. Add tomatoes, vinegar and bouillon, then cover the pan and cook for ten minutes over a low heat until the tomatoes burst and the pork is cooked and tender.

3 Meanwhile, bring a large pan of water to the boil and cook the linguine following pack instructions, for about ten minutes. When pasta is cooked, add it, the basil and plenty of pepper to the pork mixuture and toss well before serving.