- 300g potato, chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 medium swede, cut into small chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- ½ small head Savoy cabbage, shredded
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 pork loin steak, trimmed of excess fat
- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
Boil the potatoes and swede for 15 mins, adding the cabbage for the final 3 mins. Once tender, remove the cabbage with tongs and set aside. Drain the potatoes and swede, roughly mash with the milk, butter and seasoning, then stir through the cabbage.
While the vegetables are boiling, rub the pork steaks with the oil. Heat a griddle pan, then cook the steaks for 3-4 mins on each side, depending on their thickness. Serve alongside the colcannon, drizzled with any pan juices.
Making it with a creamy sauce
Cut the pork into finger-thick strips. Heat the oil in a pan, then fry the pork for 5 mins over a high heat. Pour 200ml dry cider into the pan, bring to the boil and simmer for 2 mins. Stir in 2 tbsp wholegrain mustard and 100ml double cream. Season, then simmer for 2 mins more before serving with the mash.