|Energy (Kcal) 563||28%|
|Energy (KJ) 2356|
|Saturated Fat 16.2g||81%|
|Total Sugars 11g||12%|
Preheat the oven to 220°C, 200°C fan oven, Gas Mark 7. Put a tray into the oven to heat up for 5 minutes.
Put 2 tablespoons coconut oil into the tray and put the tray back into the oven for a few minutes to melt. Add the potatoes, and season with salt, ½ teaspoon five spice powder and a little ground white pepper. Toss well, roast for 15 minutes then toss again.
Rub a little coconut oil over the pork and then rub with the remaining five spice powder and the sesame seeds. Skewer a piece of lime with a cocktail stick and push into one half of the pork, then do the same with the other piece. Roast in the oven next to the potatoes for 20 minutes.
Put all the ingredients for the slaw into a large bowl. Stir in the sesame oil, soy sauce and vinegar, add with lime juice and season.
Carve the pork into slices. Divide the potatoes between the plates, spoon on the slaw, then arrange the pork on top with the lime.
350g baby, salad or new potatoes, such as Maris Peer
2 tablespoons coconut oil
1 teaspoon Chinese five spice
Ground white pepper
300g pork tenderloin
1 teaspoon sesame seeds
2 slices of lime, plus extra lime juice to season
For the Asian slaw:
½ small red cabbage, finely sliced
¼ small red onion, peeled and finely sliced
6 radishes, finely sliced
50g sugar snap peas, finely sliced
½ small white cabbage, finely sliced
1 carrot, peeled and shredded
2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon rice wine or white wine vinegar
Why not make your own Saturday night takeaway, with this potato version of a Chinese classic, packed with nutrients?
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This campaign was originally produced in the framework of a programme co-financed by the European Union