Sweet potato & chipotle mash
As an alternative to a classic comforting mash, try roasting sweet potatoes and crushing with spicy smoked chilli paste
Pork & parsnip traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large parsnips(about 500g/1lb 3oz), peeled and cut lengthways into 6
- 2 red onionseach cut into 8 wedges through the root
- 2 ½ tbsp olive oil
- 1 ½ tbsp wholegrain mustard
- 4 pork chopsfat trimmed
- 1 ½ tbsp clear honey
- small handful sage leaves
Nutrition: per serving
- kcal574
- fat29g
- saturates5g
- carbs26g
- sugars16g
- fibre9g
- protein47ghigh
- salt0.7g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned – turn on their sides to brown any fat.
step 2
Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.
