
A simple, healthy and warming supper the whole family will love.
Serves
4
Prep
5 minutes
Cook
10-12 minutes
Nutritional Information:
Each 332g serving contains (excludes serving suggestion)
- KCal
- 223
- Carbs
- 10.7g
- Fibre
- 3.0g
- Protein
- 28.3g
- Fat
-
6.7g
(Low)
- Saturates
-
1.8g
(Low)
- Sugars
-
8.1g
(Low)
- Salt
-
0.58g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 2 tsp rapeseed oil
- 4 pork escalopes (400g)
- 2–3 leeks, chopped (400g)
- 3 heaped tsp Dijon mustard
- 2 heaped tsp plain flour
- 500ml skimmed milk
- pinch pepper
Method
Method
Recipe tips
- You can also make this dish with turkey escalopes or chicken breasts.
- For a rich and delicious vegetarian version of this recipe, try replacing the pork with a selection of mushrooms (400g).
- Suitable for freezing once cooked. Then defrost thoroughly to serve or reheat until piping hot throughout. The sauce may separate but is still taste the same and is perfectly fine to eat.