Pork with swede colcannon

Contains pork – recipe is for non-Muslims only
Try this fresh twist on mash for a different side dish with weeknight pork

  • Prep:5 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 502
  • fat 24g
  • saturates 10g
  • carbs 30g
  • sugars 17g
  • fibre 9g
  • protein 45g
  • salt 0.51g


  • 300g potato, chopped
  • 1 medium swede, cut into small chunks
  • ½ small head Savoy cabbage, shredded
  • 100ml milk
  • 50g butter
  • 4 pork loin steak, trimmed of excess fat
  • 1 tbsp sunflower oil


Making it with a creamy sauce
Cut the pork into finger-thick strips. Heat the oil in a pan, then fry the pork for 5 mins over a high heat. Pour 200ml dry cider into the pan, bring to the boil and simmer for 2 mins. Stir in 2 tbsp wholegrain mustard and 100ml double cream. Season, then simmer for 2 mins more before serving with the mash.


  1. Boil the potatoes and swede for 15 mins, adding the cabbage for the final 3 mins. Once tender, remove the cabbage with tongs and set aside. Drain the potatoes and swede, roughly mash with the milk, butter and seasoning, then stir through the cabbage.

  2. While the vegetables are boiling, rub the pork steaks with the oil. Heat a griddle pan, then cook the steaks for 3-4 mins on each side, depending on their thickness. Serve alongside the colcannon, drizzled with any pan juices.

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