Miso paste is something that a lot of cooks aren’t familiar with. It is a Japanese seasoning made from fermenting soybeans. It is readily available in a lot of supermarkets and Asian stores and adds such a depth of flavour to dishes. Serves 4 Ingredients 1 whole pork fillet 30g miso paste 1 onion, thinly sliced olive oil 1 clove garlic, crushed 1 can chopped tomatoes 1 tsp smoked paprika 200g courgette, washed and cut into strips 1 can chickpeas, drained and rinsed 10g flat leaf parsley, chopped Salt, pepper & sugar Method1 Rub the pork fillet well with miso paste and leave to cure for at least one hour. 2 In a small saucepan, add the sliced onion with a little olive oil. Cook over a medium heat for 4 – 5 minutes until softened. 3 Add the crushed garlic and cook for a further 2 minutes. 4 Add the chopped tomatoes, smoked paprika, salt, pepper and a little sugar. Cook over a medium heat for 45 – 60 minutes until the tomatoes have broken down. 5 Using a potato masher breakdown the sauce making sure the sauce is a little chunky. 6 Add the courgette strips to the sauce and cook for 2 minutes. Add the chopped parsley and adjust the seasoning. 7 Preheat the oven to 180°C. 8 Heat a heavy based frying pan over a high heat. Add a little olive oil and brown the pork fillet well on all sides. 9 Place onto a roasting tray and cook in the oven for 8 – 10 min until just cooked through. 10 Allow to rest for 5 minutes before slicing into 1cm thick slices. 11 Place the ragout into bowls and fan over pork. Garnish with some extra chopped parsley.