Name: Pork with swede colcannon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 300g potato chopped; 1 medium swede cut into small chunks; ½ small head Savoy cabbage shredded; 100ml milk; 50g butter; 4 pork loin steaks trimmed of excess fat; 1 tbsp sunflower oil

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Pork with swede colcannon

Pork with swede colcannon

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Try this fresh twist on mash for a different side dish with weeknight pork

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Champ

A star rating of 4.4 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

300g potato

chopped
1 medium swede

cut into small chunks
½ small head Savoy cabbage

shredded
100ml milk
50g butter
4 pork loin steaks

trimmed of excess fat
1 tbsp sunflower oil

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Nutrition: per serving

kcal502
fat24g
saturates10g
carbs30g
sugars17g
fibre9g
protein45g
salt0.51g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, November 2007

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A star rating of 4.2 out of 5.6 ratings

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