Air Fried Pork Steaks with Roasted Vegetables (Winter)
Prep time: 15 mins
Cooking time: 15 mins
Easy
Serves:
2
Sweet Cured Bacon Hash With Spring Greens
Add to list
A scrumptious spin on the much-loved dish of bubble and squeak, this bacon and spring green hash is a great way to use up leftovers or as a delicious dish all on its own.
Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
200g
sweet cured, streaky bacon rashers
2
large potatoes, skin left on and cut into small chunks
2
carrots, peeled and sliced
100g
spring cabbage, roughly chopped
50g
trimmed purple sprouting broccoli
1
shallot, peeled and sliced
Knob
of butter
Black
pepper
Method
Step 1
Preheat the grill to moderate.
Step 2
Place the potatoes and carrots in a large pan of boiling water. Cook for 10 minutes, add the ‘greens’ and continue to cook for a further 5 minutes.
Step 3
Place the bacon and shallot in a large frying pan and cook until the bacon becomes crispy.
Step 4
Meanwhile, drain the vegetables and either mix together or mash to combine well.
Step 5
Add the potato mixture to the frying pan and roughly spread out. Dot with the butter and season. Place the pan under a hot grill and cook until brown.
Step 6
Serve either from the pan or turn out onto a plate and cut into wedges.
Step 7
Serve with your favourite ketchup or chutney or make a nutty herb pesto by whizzing together some hazelnuts, olive oil, seasoning, basil, mint and parsley.
Tips and Serving Suggestions
This is also a great recipe for using up any leftover cooked vegetables – Just heat through the cooked vegetables for a few minutes in the microwave, roughly chop/mash together and use in the recipe after stage 1.
Method
Step 1
Preheat the grill to moderate.
Step 2
Place the potatoes and carrots in a large pan of boiling water. Cook for 10 minutes, add the ‘greens’ and continue to cook for a further 5 minutes.
Step 3
Place the bacon and shallot in a large frying pan and cook until the bacon becomes crispy.
Step 4
Meanwhile, drain the vegetables and either mix together or mash to combine well.
Step 5
Add the potato mixture to the frying pan and roughly spread out. Dot with the butter and season. Place the pan under a hot grill and cook until brown.
Step 6
Serve either from the pan or turn out onto a plate and cut into wedges.
Step 7
Serve with your favourite ketchup or chutney or make a nutty herb pesto by whizzing together some hazelnuts, olive oil, seasoning, basil, mint and parsley.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do