It's a quick way to cook pork, or veal or turkey. The result should be a tender piece of meat to slice and serve with its delicate gravy and potatoes. I also throw in a few sweet onions or use it the following day to make sandwiches.

What you need (for two/three people):

600 gr pork loin
300 gr potatoes
fresh rosemary
4-5 garlic cloves
10 cloves
1 teaspoon wild fennel seeds
1 stock cube
1 glass water
1 glass wine
salt, pepper, olive oil

How you do it:

Pound the fennel seeds, the salt and the pepper grains in a mortar and season the meat all around. Make little fissures to stick in the garlic and the cloves. Brown the meat in hot oil in a pressure cooker. Add the wine: it can be dry red or sweet white (such as the splendid Sicilian marsala). Crumble the stock cube and add a glass of water. Close the lid and pressure-cook for 30 minutes. Add the potatoes which you will have skinned and diced (and 10 sweet onions if you like) and replace the lid on to cook for a further 5-6 minutes.

Let cool a few minutes before you slice.