1 small cauliflower, cut into florets

400g pork cut into cubes (pork chops are great here)

1 large onion, thinly sliced

Olive oil

100g Manchego cheese, grated

Half a glass of Pedro Ximenez sherry

• Cook the cauliflower in a large pan of salted boiling water for about 6-8 minutes until cooked but just tender. Drain and set aside reserving a little of the water.

• Heat a little olive oil in large heavy based pan and add the pork and onion and brown on all sides.

• Add the sherry and continue cooking on high for a few minutes until most has evaporated.

• Lower the heat and add the cauliflower with the reserved liquid and cook for 10 - 15 minutes until the pork has cooked through, adding water of necessary

• Serve and top with the grated Manchego cheese.