Pork with swede colcannon

Contains pork – recipe is for non-Muslims only
Try this fresh twist on mash for a different side dish with weeknight pork

Prep:5 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 502
fat 24g
saturates 10g
carbs 30g
sugars 17g
fibre 9g
protein 45g
salt 0.51g

Ingredients

300g potato, chopped
1 medium swede, cut into small chunks
½ small head Savoy cabbage, shredded
100ml milk
50g butter
4 pork loin steak, trimmed of excess fat
1 tbsp sunflower oil

Tip

Making it with a creamy sauce
Cut the pork into finger-thick strips. Heat the oil in a pan, then fry the pork for 5 mins over a high heat. Pour 200ml dry cider into the pan, bring to the boil and simmer for 2 mins. Stir in 2 tbsp wholegrain mustard and 100ml double cream. Season, then simmer for 2 mins more before serving with the mash.

Method

Boil the potatoes and swede for 15 mins, adding the cabbage for the final 3 mins. Once tender, remove the cabbage with tongs and set aside. Drain the potatoes and swede, roughly mash with the milk, butter and seasoning, then stir through the cabbage.
While the vegetables are boiling, rub the pork steaks with the oil. Heat a griddle pan, then cook the steaks for 3-4 mins on each side, depending on their thickness. Serve alongside the colcannon, drizzled with any pan juices.