Mustard Roasted Potatoes with Cherry Tomatoes

When you are looking for a potato dish that is just a little bit different, this is a super recipe with lots of flavour. 

Baby potatoes are tossed in wholegrain mustard and olive oil and then roasted. Cherry tomatoes are added near the end of roasting – just until they start to burst their skins.

Mustard Roasted Potatoes with Cherry Tomatoes

  • Preparation time: 10 minutes
  • Cooking time: 50 minutes
  • Ingredients
  • 1 kg (2 lb 2 oz)baby potatoes
  • 1 tbsp olive oil
  • 1 tbsp wholegrain mustard
  • salt and freshly milled black pepper
  • 300 g (11 oz) cherry tomatoes
  • Method
  • Preheat the oven to 200°C (400°F) (gas 6).
  • Put the potatoes in a medium-sized roasting pan. Add the oil, mustard, and seasoning and mix together until the potatoes are coated.
  • Roast the potatoes for 45 minutes or until they are tender.
  • Then add the cherry tomatoes and return to the oven for a further 5 minutes until their skins begin to burst.
  • Serve.
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Hash Browns

These tasty little hash browns are tossed with paprika and parsley and then cooked in butter.

Hash Browns

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Ingredients
  • 700 g (1 lb 8oz potatoes, about 4 or 5 medium), peeled and cubed
  • 1 tsp paprika
  • 2 tbsp chopped parsley
  • salt and freshly milled black pepper
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • Method
  • Preheat the oven to 190°C (375°F) (gas 5).
  • Add the cubed potatoes to a pan of boiling, salted water, bring back to a simmer and cook for 2 minutes to blanch. Drain and dry on a piece of kitchen paper.
  • Tip the potato cubes into a bowl. Add the paprika and chopped parsley. Season. Toss together until the cubes are coated with the paprika.
  • Now melt the butter in a shallow roasting tin or 1.2 litre (2 pint ) (5 cup) baking dish, about 2 minutes.
  • Carefully tip in the potato cubes and stir to coat with the butter.
  • Bake in the oven for 30 minutes, until the potatoes are tender, golden brown and crunchy round the edges.
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Chunky Home Fries

Chunky Home Fries

These home fries are the best! They are easy to make and almost as quick as opening a bag of frozen supermarket ones! Plain or spicy.

Chunky Home Fries

4 servings
  • Preparation time: 10 minutes for 4 servings
  • Cooking time: 30 minutes

  • Ingredients
  • 900 g (2 lb) potatoes*
  • 3 tbsp oil, flavourless (not olive oil)
  • salt and freshly milled pepper

Note

  • * The varieties I would suggest: Maris Piper in the U.K. and Yukon Gold in Canada.


  • Method
  • Adjust oven rack to lowest level. Preheat to 200°C/400°F/gas mark 6

  • Line a large roasting tin/pan with baking parchment (which prevents the chips from sticking) and add the oil.
  • Heat in the oven for 10 minutes.
  • Meanwhile wash and peel potatoes. Slice into 1.25 cm (½ inch) thick rounds and then into 1.25 cm (½ inch) thick strips.
  • Bring a pan of salted water to the boil and then add the chips and parboil for 5 minutes.
  • Drain well and pat dry with kitchen paper.
  • Carefully add the chips to the hot oil, turning to coat.
  • Season.
  • Cook in the oven for 40 minutes, turning halfway through, until they are golden and crisp.
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Spicy Chunky Home Fries

4 servings
  • Ingredients
  • 900 g (2 lb) floury potatoes (about 6 medium)
  • 3 tbsp flavourless oil
  • 2 tbsp flour
  • 2 tsp paprika
  • salt and freshly milled black pepper
  • Method
  • Preheat oven to 200°C (400°F) (gas 6).
  • Line a large roasting tin/pan with baking parchment (which prevents the chips from sticking) and add the oil.
  • Heat in the oven for 10 minutes.
  • Meanwhile wash and peel potatoes. Slice into 1.25 cm (½ inch) thick rounds and then into 1.25 cm (½ inch) thick strips.
  • Bring a pan of salted water to the boil and then add the chips and parboil for 5 minutes.
  • Drain well and pat dry with kitchen paper.
  • Tip into a bowl and add the flour, paprika salt and pepper. Toss to coat.
  • Then carefully add the chips to the hot oil, turning to coat.
  • Cook in the oven for 40 minutes, turning halfway through, until they are golden and crisp.
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Updated: April 16, 2020

One-Dish Beef Casserole

One-dish Beef Casserole

This easy beef casserole is made from chunks of steak, braised slowly with carrots, onions and potatoes in a tomato-based beef stock. Once prepared and in the oven there is nothing more to do!

One-Dish Beef Casserole

4 servings
  • Preparation time: about 35 minutes
  • Cooking time: 2 hours 45 minutes

  • Ingredients
  • 700 g (1½ lb) stewing steak
  • 28 g (1 oz) flour (3 tbsp)
  • 2 tbsp oil
  • 2 medium onions, sliced
  • 450 g (1 lb) carrots, sliced (6 medium)
  • 700 g (1½ lb) potatoes, peeled and sliced (4½ medium)
  • ground nutmeg
  • salt and freshly ground black pepper
  • 1 x 400 g tin whole tomatoes (½ x 28 fl oz can)
  • good beef stock
  • 225 g (8 oz) peas (optional) (1½ cups)

Equipment

  • You will also need a lidded casserole dish and a frying pan/skillet for this recipe.


  • Method
  • Preheat the oven to 170°C (325°F) (gas 3)

  • Place the flour in a medium-sized plastic food storage bag and add salt and pepper. Shake the bag to mix. Cut the steak into 2.5cm (1 inch) cubes and add to the bag. Shake again so the flour coats the steak. Remove the steak from the bag but reserve any remaining flour.

  • Heat the oil in the pan/skillet over a medium heat and, when just beginning to smoke, add the steak. Toss the steak so it will sear on all sides. This will need to be done in a few batches as you don’t want to overcrowd the pan or the cubes of steak will steam rather than sear. Put to one side.

  • Now reduce the heat in the pan/skillet and add the remaining 1 tablespoon of oil. When it is hot add the onions and carrots and gently cook for 5 minutes.

  • Now layer steak, onions, carrots, and potatoes in the casserole dish, sprinkling each layer with a pinch of nutmeg and some seasoning as you go.
  • Sprinkle the remaining flour from the bag over the meat and vegetables and then add the tomatoes.

  • Finally pour over enough hotstock to come just over halfway up the ingredients.

  • Cover and cook for 2½ hours.

  • Peas can be added 15 minutes before the end of cooking.
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Updated: March 9, 2020

Sweet Mustard Pork

Sweet Mustard Pork

Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.

Sweet Mustard Pork

4 servings
  • Preparation time: about 30 minutes
  • Marinading time: at least 30 minutes, overnight if possible
  • Cooking time: 10 minutes hob; 35 minutes oven
  • Ingredients
  • 450 g (1 lb) pork fillet/tenderloin
  • 4 tbsp olive oil
  • 4 tbsp maple syrup
  • 3 tbsp wholegrain mustard
  • 4 garlic cloves, crushed
  • salt and freshly milled black pepper
  • Vegetables to serve
  • roasted diced potatoes and carrots
  • peas

Equipment

  • You will also need 2 small roasting pans.


  • Method
  • For the marinaded pork
  • Mix together the maple syrup, mustard, garlic, oil, and seasoning. Then pour into a shallow dish.

  • Now add the pork and turn to coat in the marinade.

  • Cover the dish and refrigerate for at at least 30 minutes; overnight if possible.

  • For the mustard pork
  • Preheat the oven to 190°C (375°F) (gas 5).

  • Remove the pork from the fridge and leave to come up to room temperature.

  • Meanwhile prepare the vegetables. Parboil a few potatoes and carrots for 7 minutes. Drain and leave for a few minutes until cool enough to handle. Then chop into small chunks and put in a bowl. Toss with a glug of olive oil.

  • The vegetables and pork are roasted at the same time. So tip the vegetables into a small roasting pan along with the olive oil and roast for about 35 minutes until they start to brown and crisp.

  • Transfer the pork to the second pan and pour over the marinade. Cover with foil and roast in the oven for 25 minutes. Then remove the foil and continue roasting for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.

  • Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
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Updated: February 17, 2020

Shepherd’s Pie Napoletana

Shepherd's Pie Napoletana

The traditional shepherd’s pie can be quite bland and my basic Shepherd’s Pie recipe has extra seasonings to liven it up. This one brings a touch of Italian using a Napoletana sauce and with grated Parmesan on the top.

Shepherd's Pie Napoletana

4 servings
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 450 g (1 lb) minced lamb/ground lamb
  • 1 onion, finely chopped
  • 1 fresh rosemary sprig or a large pinch of dried
  • 225 ml (8 fl oz) red wine (1 cup)
  • 500 g (16 fl oz) Napoletana pasta sauce or similar (2 cups)
  • 900 g (2 lb) potatoes, floury (about 6 medium)
  • 55 g (2 oz) butter (¼ cup, or ½ stick)
  • 55 g (2 oz) Parmesan cheese, coarsely grated (½ cup)


  • Method
  • Brown the lamb in a large pan over a medium heat, stirring frequently to break up any lumps, about 7 minutes. It should be really well browned. Then remove from the pan and set aside.

  • Add the onion to the pan with the rosemary and cook until soft and golden, about 10 minutes. There should be enough fat left from browning the meat not to require adding any oil.

  • Now, return the lamb to the pan and stir in the wine. Loosen any crusty bits from the bottom of the pan and then leave the wine to bubble gently until roughly half of it has evaporated.

  • Stir in the pasta sauce and then simmer, uncovered, for 20 minutes.

  • Meanwhile, cut the potatoes into large chunks. Put in a pan of water and bring to the boil, then reduce the heat and simmer for 20–25 minutes until tender. Drain and return to the hot pan to dry off any excess moisture. Mash with the butter and half the Parmesan.

  • Preheat the grill to high.

  • Spoon the meat sauce into a medium-sized ovenproof dish. Top with the potatoes, no need to smooth the surface, then sprinkle with the remaining Parmesan.

  • Brown under the grill for about 3 minutes.

  • Serve with seasonal vegetables.

Tip

  • The dish can be prepared ahead of time up to the grill stage. Cover the dish then refrigerate for up to two days. Preheat the oven to 200°C/400°F/gas 6 and cook the pie for 25–30 minutes until heated through and golden on top.
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Updated: December 28, 2019

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

A dish that is full of flavour and very scrumptious. Lamb cutlets sit on a base of garlic roasted vegetables with a hint of basil and rosemary and served with thinly sliced potatoes cooked in a garlic cream sauce.

Mediterranean Lamb Cutlets with Potatoes Dauphinoise

4 servings
  • Preparation time: 55 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • For the ratatouille and lamb cutlets
  • 2 tbsp olive oil
  • ½ medium aubergine/eggplant
  • 1 red bell pepper, deseeded
  • 2 courgettes/zucchini
  • 1 tbsp fresh rosemary, chopped
  • 8 lamb cutlets
  • 2 garlic cloves, peeled and crushed
  • 400 g tin cherry tomatoes, small can
  • 1 tbsp fresh basil leaves, torn
  • salt and freshly milled black pepper

  • For the potatoes dauphinoise
  • 800 g (1 lb 12 oz) potatoes (5 medium)
  • 240 ml (8 fl oz) whole milk (1 cup)
  • 2 garlic cloves, peeled and chopped
  • 240 ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • salt and freshly milled black pepper
  • whole nutmeg


  • Method
  • For the potatoes dauphinoise
  • Peel, wash and cut the potatoes into 5mm (¼ inch) thick slices.

  • Slowly bring the milk to the boil in a sauté pan with the garlic.

  • Reduce the heat and stir in the cream, seasoning, and a little grated nutmeg.

  • Now add the potato slices and turn to coat. Simmer very gently for 20–25 minutes until they are just tender. Turn every 5 minutes so all the slices cook evenly and they don’t stick to the bottom of the pan.

  • Tip into an ovenproof dish 28 x 20cm (11 x 8 inches).

  • They will need to cook in the oven for a further 20–25 minutes until bubbling and the top is starting to brown. Before putting in the oven, though, prepare the vegetables for the ratatouille. The ratatouille will need to cook for the same length of time as the potatoes and so they both go into the oven together.

  • For the ratatouille and lamb cutlets
  • Preheat the oven to 190°C (375°F) gas 5.

  • Pour the oil into a roasting tin/pan and put in the oven while it is heating up.

  • Cut the aubergine/eggplant, pepper and courgettes/zucchini into 2.5cm (1 inch) cubes.

  • Tip into the roasting tin/pan and sprinkle over the rosemary and seasoning. Turn in the oil to coat, then return to the oven and roast for 20–25 minutes until tender. (At this point, also put the potatoes in the oven.) Turn the ratatouille halfway through cooking.

  • Meanwhile preheat a griddle pan or heavy based frying pan/skillet.

  • Season the cutlets and then spread over the garlic. Over a moderate heat, cook for 5–10 minutes on each side, depending on how thick your cutlets are.

  • While the cutlets are cooking, empty the tomatoes into a medium sized pan and place over a gentle heat.

  • Once the ratatouille is cooked, add it to the tomatoes and stir through. Now add the torn basil leaves.

To serve

  • Divide the vegetables amongst four plates and top with two cutlets each. Serve with the potato dauphinoise alongside.
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Updated: November 16, 2019

Garlic Chicken and Crispy Potatoes

Garlic Chicken and Crispy Potatoes

This chicken dish just takes 20 minutes to cook – one to choose when time is short. The chicken breasts, chunky potatoes and garlic are sautéed in olive oil and butter until crisp and then covered in a white wine sauce.

Garlic Chicken and Crispy Potatoes

4 servings
  • Preparation time: 25 minutes
  • Cooking time: About 40 minutes

  • Ingredients
  • 900 g (2 lb) potatoes (6 medium)
  • 40 g (1½ oz) butter (3 tbsp)
  • 3 tbsp olive oil
  • 4 chicken breasts
  • salt and freshly ground black pepper
  • 12 garlic cloves, peeled
  • 300 ml (10 fl oz) good chicken stock (1¼ cups)
  • 300 ml (10 fl oz) white wine (1¼ cups)
  • 2 tbsp fresh parsley, chopped

Equipment

  • You will also need 2 large frying pans/skillets and a medium-sized serving dish.


  • Method
  • Warm the serving dish in the oven.

  • Peel and cut the potatoes into small chunks. Place in a pan of salted water and bring to the boil. Simmer the potatoes until just tender, about 15 minutes.

  • Pat dry the chicken breasts and season.

  • Now divide the butter and oil between the two pans/skillets.

  • Place one over a medium heat and, once the butter is foaming, add the chicken breasts and brown for 5 minutes, turning the chicken halfway through.

  • Reduce the heat and continue to cook the chicken for about 15 minutes, until it is cooked through, turning once.

  • Meanwhile, drain the potatoes when they are just tender and leave for a couple of minutes to dry out.

  • Heat the oil and butter in the other pan and, once the butter is foaming, add the potatoes with the garlic. Turn to coat. Cook over a medium heat until the potatoes are golden and crisp on the outside, turning occasionally.

  • When the chicken is ready, transfer it to the warm serving dish and keep warm in the oven. Add the potatoes and garlic once they are ready.

  • Pour the chicken stock and wine into the pan the chicken was cooked in, and let it bubble over a high heat until reduced by half. Stir occasionally and scrape all the crispy bits from the bottom of the pan.

  • Pour over the chicken, potatoes, and garlic and serve immediately garnished with the parsley.
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Updated: October 19, 2019

Crispy Crushed Baby Potatoes

Crispy Crushed Baby Potatoes

Crispy Crushed Baby Potatoes

4 servings
  • Preparation time: 15 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900 g (2 lb) small baby potatoes
  • 1 tbsp olive oil
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 2 garlic cloves, skin on
  • 1 lemon, quartered


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Bring a pan of salted water to the boil.

  • Add the potatoes, bring back to the boil and then simmer for 10 minutes or until they are just tender.

  • Meanwhile, heat the oil in a roasting tin/pan in the oven.

  • Drain the potatoes in a colander and leave for 2 minutes for the steam to evaporate.

  • Now add to the hot oil along with the butter, garlic, and lemon wedges.

  • Toss to coat thoroughly.

  • Slightly crush the potatoes using a fork or potato masher.

  • Season and then cook in the oven for 35–40 minutes until crispy. Turn halfway through cooking.
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Potato Moussaka

Potato Moussaka

This tasty moussaka has layers of a tomato meat sauce and sliced potatoes which are topped with a cheese sauce and then sprinkled with extra cheese.

Potato Moussaka

4 servings
  • Preparation time: 50 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 900 g (2 lb) potatoes, peeled and cut into large chunks (6 medium)
  • For the meat sauce
  • 1 tbsp oil
  • 1 medium onion, peeled and chopped
  • 450 g (l lb) minced/ground lamb
  • 1 x 400g tin chopped tomatoes, ½ x 796 ml can diced tomatoes
  • 1 tbsp tomato purée/paste
  • 1 tbsp fresh oregano leaves
  • salt and freshly milled black pepper
  • For the cheese sauce
  • 28 g (1 oz) butter (2 tbsp, or ¼ stick)
  • 28 g (1 oz) flour (¼ cup)
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 85 g (3 oz) Cheddar cheese, grated (¾ cup)
  • 1 egg, medium (U.K.)/large (N.A.)

To serve

  • Serve with seasonal vegetables or a salad.

Equipment

  • You will also need a 1.5 litre (2½ pint) (6 cup) oven proof dish


  • Method
  • Preheat the oven to 190°C (375°F) (gas 5)

  • Simmer the potatoes in a pan of boiling water for 15 minutes. Drain and leave on one side to cool a little.

  • For the meat sauce
  • Heat the oil in a deep sided frying pan/skillet and add the onions. Gently cook until they start to soften, about 5 minutes.

  • Now add the lamb and brown the meat over a medium heat, about 5 minutes, breaking up any clumps as it cooks.

  • Next add the tomatoes, tomato purée/paste, and oregano and stir. Cover the pan and simmer for 10 minutes. Season.

  • For the cheese sauce
  • Meanwhile, melt the butter in a small pan. Tilt the pan so the butter runs to one edge and tip the flour onto the butter. Mix to form a paste and then cook over a low heat for 1 minute.

  • While the roux is cooking, warm the milk in a microwave (this will make it quick and easy to blend into the roux).

  • Remove the pan from the heat and gradually stir in the milk until smooth. Return to the heat and bring to the boil, stirring continuously. Reduce the heat and stir until the sauce thickens.

  • Remove from the heat and add 55 g (2 oz) (½ cup) of the cheese. Continue stirring until the cheese has melted into the sauce. (The cheese is added off the heat so it won’t turn the sauce oily.) Leave to cool slightly, about 2 minutes, and then vigorously beat in the egg.
  • To assemble
  • Slice the potatoes thinly.

  • Now to layer the moussaka. Spoon half the meat sauce into the ovenproof dish and spread the mixture out evenly, then layer half the potato slices over the meat sauce.

  • Next, spoon the remaining meat sauce over these potatoes, then layer the rest of the potatoes over the meat sauce, if possible overlapping them slightly.

  • Finally pour the cheese sauce over the potatoes and level.

  • Sprinkle with the remaining grated cheese.

  • Cover the dish with foil and bake in the centre of the oven for 30 minutes. Then remove the foil and bake for a further 20 minutes, or until the top is golden in colour and the potatoes are tender.

  • Serve with seasonable vegetables or a salad.
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Updated: July 15, 2019

Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful. 
 

Pork Escalopes in a Herb and Mustard Sauce

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

Pork Escalopes in a Herb and Mustard Sauce

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 675 g (1 lb 8 oz) baby potatoes, scrubbed
  • 340 g (12 oz) fresh runner beans/flat beans, thinly sliced diagonally OR
  • whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450 g (1 lb) pork fillet/tenderloin
  • 120 ml (4 fl oz) each of chicken stock and cider (½ cup) OR
  • 240 ml (8 fl oz) chicken stock (1 cup)
  • 2 tbsp wholegrain mustard
  • 150 g (5 oz) crème frâiche (¾ cup)
  • 4 fresh oregano stems
  • 1 tsp lemon juice

Equipment

  • You will also need a large sauté pan.


  • Method
  • Cut the pork into four pieces. One at a time, place a piece between cling film/plastic wrap and flatten it by carefully bashing with a rolling pin. (Start in the centre of the piece of pork and work outwards.)
  • Remove the leaves from the stems of oregano and chop.

  • Now put the potatoes in a pan of boiling, salted water and simmer for 15 minutes, or until tender. Drain.

  • Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

  • Meanwhile, heat the oil in the sauté pan and add the pork. Over a medium heat, cook for 3 minutes until beginning to brown then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  • Next add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and then let it bubble for about 5 minutes to reduce.
  • Remove the pan from the heat, stir in the crème frâiche, oregano, and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a low heat for 2 minutes to warm everything through.

  • Serve with the vegetables.
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Updated: July 4, 2019

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

Prosciutto Wrapped Pork with Herby Vegetables

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 8 prosciutto slices
  • 1 rosemary sprig
  • 450 g (1 lb) pork fillet/tenderloin
  • olive oil
  • 675 g (1 lb 8 oz) baby potatoes
  • 450 g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90 ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150 ml (5 fl oz) dry white wine (⅔ cup)

Equipment

  • You will also need a small flameproof roasting pan.


  • Method
  • Preheat the oven to 200°C (400°F) (gas 6)

  • Lay the prosciutto slices side by side, overlapping them slightly.

  • Remove the leaves from the rosemary sprig and finely chop. Then sprinkle over the prosciutto.
  • Lay the pork on top.
  • Wrap the prosciutto round the pork and put in the pan, seam-side down.
  • Now brush all over with olive oil to coat the prosciutto.
  • Cover with foil and roast for 30 minutes.
  • Meanwhile cut any of the larger potatoes in half to give an even overall size.

  • Bring a pan of salted water to the boil and simmer the potatoes for 15 minutes, until tender.
  • Drain and leave for 1 minute to dry out.
  • While the potatoes are cooking, prepare the asparagus. Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.
  • Steam the asparagus until just tender, about 5 minutes.

  • Add the asparagus to the pan with the potatoes.
  • Then add a large knob of butter and the chopped herbs. Gently toss to coat. Season. Cover the pan and keep warm while preparing the sauce.
  • Mix together the cream and the zest from the lemon and set to one side.

  • When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  • Meanwhile, put the roasting pan on the hob over a medium-high heat, and stir the wine into the juices left in the pan. Let it bubble until it has reduced by half.

  • Now, turn down the heat and add the cream. Let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.

  • To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.
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Updated: June 25, 2019