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Braised mustard pork and vegetables

Special Diets

Dairy free
Braised mustard pork and vegetables
A dish celebrating tender, braised meat, perfect for a Sunday lunch.
Serves
4
Prep
10 minutes
Cook
1.25 - 1.5 hours

Nutritional Information:

Each 557g serving contains (excludes serving suggestion)
KCal
206
Carbs
11.3g
Fibre
11.6g
Protein
22.9g
Fat
5.1g
(Low)
Saturates
1.2g
(Low)
Sugars
9.5g
(Low)
Salt
0.4g
(Low)
Fruit/Veg Portion
2
Ingredients

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

Method

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