- 1 chicken stock cube
- 1 celeriac
- 50g dried apricots
- A handful of sage, leaves only
- 1 onion
- 2 pork leg steaks
- 100g cavolo nero
- 1 tbsp Dijon mustard
- 2 tbsp half fat crème fraîche
- 300ml boiling water
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Crumble the stock cube into a heatproof jug. Pour in 300ml boiling water and stir to mix. Set aside.
- 2.
Slice the roots off the celeriac at an angle, so you leave as much celeriac behind as possible. Peel off the skin. Chop into small chunks. Put in a pan and cover with boiling water. Pop on a lid and bring to the boil. Simmer for 20 mins till the celeriac is soft.
- 3.
While the celeriac simmers, roughly chop the dried apricots. Finely shred the sage leaves. Peel and thinly slice the onion.
- 4.
Rub each pork steak with 1 tsp oil and season with salt and pepper. Warm a large frying pan over a high heat. When it’s smoking hot, add the pork steaks. Fry for 2 mins on each side, then lift the steaks out onto a plate.
- 5.
Add the onion to the frying pan. Stir and fry over a high heat for 2 mins to brown it. Pour over the chicken stock. Add the sage and apricots. Lower in the pork steaks. Place a lid on the pan (or use a baking tray if you don't have a lid). Simmer on a gentle heat for 15 mins till the pork is cooked though.
- 6.
When the celeriac is soft when pressed with a fork, drain it then tip back into the pan. Set over a low heat. Cook for 2-3 mins to evaporate off any excess moisture. Add in 2 tbsp crème fraîche and 1 tbsp mustard. Season. Mash together till smoothish. Cover to keep warm.
- 7.
Finely shred the cavolo nero and place it on top of the cooked pork. Pop the lid back on and cook for 3 mins till the cavolo nero is tender. Lift the cavolo nero from the top of the pork and place on a couple of plates. Serve with the celeriac mash and pork chops, with the apricot and sage sauce spooned over.
- Tip
Feeling fraîche
Your leftover crème fraîche will keep for a couple of days in the fridge Roast some beetroot with garlic and cumin seeds till soft. Cool, then blitz in a food processor with the remaining crème fraîche and a squeeze of lime juice. A perfect pink dip for dunking crisps and crudités.