Apricot & Sage Pork Steaks with Mustard Celeriac Mash
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Total: 45 mins
Pork and sage are perfectly matched with sweet dried apricots. Add a side of rich, earthy celeriac mash warmed with a spicy spoonful of Dijon mustard and you have a succulent, flavoursome dinner party on a plate.
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550 kcal
(per portion)
Ingredients you'll need
  • 2 chicken stock cube
  • 2 celeriac
  • 100g dried apricots
  • A handful of sage, leaves only
  • 2 onion
  • 4 pork leg steaks
  • 200g cavolo nero
  • 2 tbsp Dijon mustard
  • 4 tbsp crème fraîche
From your kitchen
  • 300ml boiling water
  • 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Measuring jug
  • Vegetable peeler
  • Medium pan with a lid
  • Large frying pan with a lid
  • Baking tray (optional)
Step by step this way
  • 1.

    Fill your kettle and boil it. Crumble the stock cube into a heatproof jug. Pour in 300ml boiling water and stir to dissolve the stock cube. 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, rinse the celeriac and then it into small chunks. Pop in a pan and cover with boiling water from the kettle (topping the water up, if necessary). Cover with 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. Peel and thinly slice the onion.

  • 4.

    Rub the pork steaks with 1 tsp oil each 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 and pop on 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 leaves and apricots. Lower in the pork steaks. Cover the pan with a lid or baking tray and 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 any excess moisture. Add 2 tbsp crème fraîche and 1 tbsp mustard. Season and mash together till relatively smooth. Cover to keep warm.

  • 7.

    Finely shred the cavolo nero and set it on top of the pork in the pan. Cover again and cook for 3 mins till the cavolo nero is tender. Lift the cavolo nero from the top of the pork and divide between a couple of plates. Serve with the celeriac mash and pork steaks, with the apricot and sage sauce spooned over the top.

  • Tip

    Feeling fraîche
    Your leftover crème fraîche will keep for a couple of days in the fridge. To use it up, try roasting 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. This makes a perfect pink dip for dunking crisps and crudités.

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