• STEP 1

    Heat 1 tbsp of the oil in a frying pan, add the pork steaks and fry quickly until browned on both sides (the steaks will still be underdone in the middle at this point). Remove from the pan, add the remaining oil, then fry the mushrooms until softened.

  • STEP 2

    Return the pork to the pan, sprinkle in the paprika and stir in the redcurrant jelly and clementine juice. Bring to the boil, stirring to dissolve the jelly. Simmer for about 5 mins, turning the pork halfway through, until the meat and mushrooms are tender.


This dish can be made with leftover

turkey or ham. Simply cut into thick

strips and reheat in the sauce for 10 minutes.

Recipe from Good Food magazine, January 2008

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