Name: Braised mustard pork and vegetables
Prep time: 10 minutes
Cook time: 1.25 - 1.5 hours
Yield: 4
Ingredients: 300g Savoy cabbage, cut into wedges; 8 baby leeks, trimmed; 1 bulb fennel, cut into wedges; half tsp sage or thyme; good pinch pepper; 1 low-salt vegetable stock cube, dissolved in 400ml boiling water; 1 tsp rapeseed oil; 4 lean pork steaks (300g); 3 tsp Dijon mustard

A dish celebrating tender, braised meat, perfect for a Sunday lunch.

Serves

Prep

10 minutes

Cook

1.25 - 1.5 hours

Each 557g serving contains (excludes serving suggestion)

KCal

206

Carbs

11.3g

Fibre

11.6g

Protein

22.9g

Fat

5.1g

Saturates

1.2g

Sugars

9.5g

Salt

0.4g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

300g Savoy cabbage, cut into wedges

8 baby leeks, trimmed

1 bulb fennel, cut into wedges

half tsp sage or thyme

good pinch pepper

1 low-salt vegetable stock cube, dissolved in 400ml boiling water

1 tsp rapeseed oil

4 lean pork steaks (300g)

3 tsp Dijon mustard

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Method

Step 1

Preheat the oven to 170°C/ gas 3. Arrange the vegetables in an ovenproof dish, sprinkle with the sage or thyme and pepper, and pour over the stock.

Step 2

Add the oil to a hot pan. Add the pork steams and cook for 11⁄2 minutes on each side until browned.

Step 3

Place the pork on top of the vegetables and smear with the mustard.

Step 4

Cover the dish tightly with foil and bake for 11⁄4–11⁄2 hours. Check after 1 hour and if the liquid has evaporated, add a little hot water.

Recipe tips

This recipe also works well with chicken, turkey, beef or lamb.

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Braised mustard pork and vegetables

Ingredients