I N G R E D I E N T S

• 1 Tablespoons Olive oil
• 2 British pork loin steaks or 2 boneless organic free range pork chops
• 2 Tablespoons Honey
• 2 Table spoons Whole grain mustard
• Runner beans
• 1½ kg Potatos, cut into chunks
• 125ml Milk
• 1 Tablespoon Butter
• 2 Tablespoons Double Cream

M E T H O D

Creamy Potatoes

1. Bring a large saucepan of water to the boil.
2. Add the potatoes and boil for about 25 minutes or until tender. Transfer to a colander and drain well. (10 minutes into cooking, start your pork)
3. Heat the milk and butter in a small pan, then pour over the potatoes. Remove pan from the heat, then mash potatoes using a potato masher.
4. Tip in the cream and beat with a wooden spoon until smooth and creamy. Season with salt and pepper.

The Pork

1. Heat the oil in a frying pan over a medium heat, then add the pork and cook for about 15 minutes, turning halfway through, until the meat is cooked and there is no more pink meat.
2. Mix the honey and mustard together in a small bowl.
3. Once the meat is cooked, reduce the heat, then pour over the mustard and honey mixture.
4. Allow to bubble for 1-2 minutes.
5. Serve with your creamy mash and green beans.

Enjoy!

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