Preheat the oven to 200°C.

Mix the coffee and seasoning together in a small bowl. Season the pork fillet with salt and pepper and rub well with the coffee mixture. Thinly slice the red onions and garlic cloves.

Preheat an ovenproof frying pan over a medium high heat. Add a shot of olive oil and add the pork fillet. Sear well on all sides, allowing some of the spice rub to catch on the pan. Once coloured, remove the pork from the pan and throw in the onions. Cook for 3-4 mins before adding the garlic.

Tip in the chickpeas (plus the liquid from the jar) and bring to a boil. Cook off some of the liquid, chunk up the peppers and olives and tip into the pan. Add the zest and juice of one of the oranges and then sit the pork back on top. Slide into the oven for 10-12 minutes.

Meanwhile, thinly slice the fennel and add to a bowl. Toss with the juice of the other orange, a shot of olive oil and roughly chopped dill.

Remove the pork from the oven and allow to rest for 5 mins before carving into chunky slices. Serve the chickpeas, topped with a couple of pork slices and a handful of fennel salad.