Preheat your grill to its highest setting. Pop the wooden skewers into a shallow dish and cover with cold water (this will stop them burning later when grilling). Peel and crush or grate 1 garlic clove into a medium bowl. Finely grate in the zest from the lemon. Add 1 tbsp olive oil with a good pinch of salt and pepper. Tip 2 tsp fennel seeds into a pestle and mortar, lightly crush them and add them to the bowl. (No pestle and mortar? Tip the fennel seeds into a jam jar and crush them with the end of a rolling pin).

Add the pork strips to the bowl and stir to coat them in the marinade. Set to one side. Halve the green pepper and scoop out the seeds and white pith. Cut the pepper into 1cm-thick pieces. Thread the pork onto the skewers, alternating with pieces of pepper (keep any extra pepper pieces for later). Pop the skewers onto a foil-lined baking tray and slide under the grill for 10-12 mins, turning them over halfway through.

While the kebabs are grilling, peel and thinly slice the red onion. Peel and grate the second garlic clove. Finely shred the cavolo nero, discarding any thick stalks. Drain and rinse the butter beans.

Warm a large frying pan on a medium heat for 1 min then pour in ½ tbsp olive oil. Add the onion and any remaining pepper pieces and fry for 3 mins, till slightly softened. Add the garlic and cavolo nero with a pinch of salt and pepper and fry together for 4 mins, stirring regularly.

Tip the butter beans into the frying pan and stir. Squeeze in the juice from half the lemon and cook for 1 min to warm the beans through. Taste and add more salt or pepper if you think it needs it.

Remove the pork kebabs from under the grill if you haven't done so already. Serve the kebabs with the veg-fried butter beans and wedges of lemon to squeeze over.