|Sat Fat 2.8g||14%|
Mix all ingredients to make the pork marinade. Add the pork to a sandwich bag, add the marinade and leave for at least half an hour (ideally overnight).
Meanwhile, make the potato salad by mixing all the ingredients and stirring through the cooled, cooked potatoes.
Heat a griddle pan over a high heat and cook the medallions for 2 minutes each side. Serve with the potato salad.
300g salad potatoes (such as Charlotte), pre-boiled, cooled and roughly chopped
1 pork tenderloin, sliced into 1.5cm medallions
For the pork marinade
2tbsp olive oil
2tbsp cider vinegar
1 garlic clove, grated
¼tsp fine salt
2tsp caraway seeds, crushed with a pestle and mortar
1tsp grainy mustard
For the potato salad
1 small banana shallot, finely chopped
½tbsp cider vinegar
1tsp Dijon mustard
3 stalks dill, fronds removed
30g gherkins, finely chopped
50g radishes, thinly sliced (a mandolin would be ideal)
One pan ham hock & kale hash
This recipe is the perfect way to use up any leftover potatoes and warm you up on a cold winter evening. Simple ingredients used to create a hearty flavoursome meal.
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
Roasted Red Pepper, potato, chorizo and kale stew
Dive into this tasty and fulfilling roasted red pepper, potato, chorizo and kale stew. Vibrant in colour and rich in flavour, this Spanish -inspired stew can be enjoyed any day of the week. For an extra indulgence, top with a soft cheese of your choice.
Looking for the perfect boiled new potato recipe? Look no further! Taking just 5mintues to prep this is easy for beginners!