- 1 garlic clove
- 2 pork loin steaks
- 1 leek
- 2 large potatoes
- A tin of butter beans
- 1 tbsp Dijon mustard
- A tin of chopped tomatoes
- A handful of flat leaf parsley
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Shallow dish
- Colander
- A couple of pans with lids
- Frying pan
- Foil
- Masher
- Kitchen paper
- 1.
Peel and crush or grate the garlic. Pop the pork steaks in a shallow dish. Add the crushed garlic. Drizzle with 1 tbsp olive oil. Season with a little salt and pepper. Stir to mix. Set aside
- 2.
Trim the leek. Slice a cross into the top to open out the layers. Rinse out any grit. Slice it. Peel the potatoes. Chop into large even-sized pieces. Drain the beans in a colander. Rinse. Put to one side. Fill the kettle and boil it.
- 3.
Heat 1 tbsp olive oil in a pan. Add the leek. Season. Cover. Fry over a low heat for 8-10 mins till soft and glossy. Stir occasionally.
- 4.
While the leek cooks, put the potatoes in a pan. Cover with hot water from the kettle. Bring to the boil. Reduce the heat. Simmer for 10-15 mins till soft.
- 5.
Whilst the leeks and potatoes cook, heat a dry frying pan over a high heat. When hot, add the pork and fry for around 10 mins. Turn once or twice, till the steaks are cooked through and golden. Pop on a plate. Cover with foil to rest.
- 6.
Give the leeks a good stir. Add the mustard, the beans and the tomatoes. Stir to mix. Simmer for 3-5 mins till the beans are thick and glossy. Taste. Adjust the seasoning if needed.
- 7.
When the potatoes are soft, drain them. Return them to the pan. Mash with 1 tbsp olive oil. Season with salt and pepper.
- 8.
Rinse the parsley. Pat it dry with kitchen paper. Finely chop the leaves. Serve the pork steaks with the mash, beans and the parsley sprinkled over the top.