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Citrus pork with celeriac mash
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1 medium celeriac, about 500g, peeled and cut into small chunks
240g pack No.1 Free Range Pork Medallions
½ tbsp butter
½ small fennel, very thinly sliced
1 large echalion shallot, finely chopped
1 large orange, finely grated zest of ½ plus juice
4 tsp Seville orange marmalade
1 tsp white wine vinegar
Generous pinch ground allspice
½ tsp cornflour
150g fine green beans, trimmed
1. Preheat the grill to its highest setting. Cook the celeriac in boiling water for 12 minutes, or until soft. Line a grill rack with foil, add the pork, season then grill for 5 minutes on each side, until cooked through, there is no pink meat and juices run clear.
2. Melt ½ the butter in a small saucepan and gently fry the fennel and shallot for 5 minutes. Stir in the orange zest and juice, the marmalade, vinegar, allspice and 3 tbsp water. Cover and cook gently for 5 minutes, until the fennel is tender. Blend the cornflour in a small bowl with 1 tbsp water. Add to the sauce. Cook, stirring until bubbling and slightly thickened.
3. Cook the beans in boiling water for 3-4 minutes, until tender. Thoroughly drain the celeriac and mash well with the remaining butter and a little black pepper. Spoon onto serving plates with the pork and sauce. Serve with the green beans.
Cook’s tip If time is short a pack of Cooks’ Ingredients Frozen Celeriac makes a great standby for mash. Cook as above, allowing just 3-4 minutes cooking time once the water is boiling, ensuring it is cooked through and piping hot.
Typical values per serving:
2 of your 5 a day/gluten free/high in fibre