Jose Pizarro cooks marinated Ibérico pork fillet with sautéed potatoes and pimentón on Saturday Kitchen.

Jose says: “This easy and delicious pork dish brings the authentic flavours of inland Spain to your kitchen table.”

The ingredients for the pork: 3 tbsp extra virgin olive oil, 1 tsp bittersweet smoked paprika, plus extra to serve, 2 sprigs fresh oregano, leaves only, chopped, 1 garlic clove, finely chopped, ½ tsp ground cumin and 4 x 250g pork fillets (preferably Ibérico pork).

For the potatoes: 1kg waxy potatoes, such as Desirée potatoes, peeled, cut into 7-8mm-thick slices, 2 tbsp olive oil, plus extra to serve, 1 small onion finely sliced, 3 garlic cloves, finely sliced, 4 sprigs fresh thyme, leaves only, to serve, salt and freshly ground black pepper.