- 500g new potatoes
- 1 round courgette
- 1 red onion
- 1 garlic clove
- 1 tbsp honey
- 1 tbsp cider vinegar
- A handful of mint, leaves only
- 2 pork leg steaks
- 45g butter
- 50g sweet salad mix
- 3 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 5. Scrub the potatoes, then use a knife to make small slices 2/3 of the way through each potato, all the way along (evenly spaced, about 1/2cm apart).
- 2.
Tumble the potatoes onto a roasting tin. Drizzle with 1 tbsp oil, sprinkle with a generous pinch of salt and pepper, and roll around till well coated. Slide into the oven and roast for 35 mins.
- 3.
Trim and finely dice the round courgette. Peel and finely chop the red onion and garlic clove.
- 4.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the garlic, red onion and a little salt and pepper. Fry for 2 mins, stirring occasionally, till softened, then stir in the courgette and 1 tbsp each honey and cider vinegar. Reduce the heat to low and cook for 10 mins. Shred the mint leaves and stir through. Set aside.
- 5.
Set a heavy frying pan on a medium-high heat. Rub the pork steaks all over with a pinch of salt and pepper and 1 tbsp oil. Lay the pork in the pan and fry for 4-5 mins on each side, till well coloured and cooked through. Transfer to a warm plate, loosely cover with foil and rest for 5 mins.
- 6.
When the potatoes have cooked, remove the tin from the oven. Chop the butter into small pieces and dot evenly over. Return to the oven for 5 mins.
- 7.
Slice the pork steaks and fan out onto plates. Spoon over the sweet and sour chutney, and serve with the hasselback potatoes and salad leaves on the side.
- Tip
No ovenproof pan, no problem
Simply brown the pork steaks in a frying pan, then transfer to a roasting tin and slide into to oven for the remaining cooking time.
