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Braised mustard pork and vegetables

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Braised mustard pork and vegetables
A dish celebrating tender, braised meat, perfect for a Sunday lunch.
Serves
4
Prep
10 minutes
Cook
1.25 - 1.5 hours
Each 557g serving contains (excludes serving suggestion)
KCal
206
Carbs
11.3g
Fibre
11.6g
Protein
22.9g
Fat
5.1g
Saturates
1.2g
Sugars
9.5g
Salt
0.4g
Fruit/Veg Portion
2
Ingredients

Ingredients

300g Savoy cabbage, cut into wedges
8 baby leeks, trimmed
1 bulb fennel, cut into wedges
half tsp sage or thyme
good pinch pepper
1 low-salt vegetable stock cube, dissolved in 400ml boiling water
1 tsp rapeseed oil
4 lean pork steaks (300g)
3 tsp Dijon mustard
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Method

Recipe tips
  • This recipe also works well with chicken, turkey, beef or lamb.
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