- 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
- A couple of pans with lids
- Frying pan
- Kitchen paper
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
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.
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.
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.
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.
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.
When the potatoes are soft, drain them. Return them to the pan. Mash with 1 tbsp olive oil. Season with salt and pepper.
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.