Champ
Good with bacon or thick slices of ham and, although not traditional, splendid with fish
Pork with swede colcannon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g potatochopped
- 1 medium swedecut into small chunks
- ½ small head Savoy cabbageshredded
- 100ml milk
- 50g butter
- 4 pork loin steakstrimmed of excess fat
- 1 tbsp sunflower oil
Nutrition: per serving
- kcal502
- fat24g
- saturates10g
- carbs30g
- sugars17g
- fibre9g
- protein45g
- salt0.51glow
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.
