The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Tomato Pork Steak with Celeriac Mash
Swap spuds for celeriac in a light and creamy, mustardy mash. The perfect partner for British free-range pork stewed with garlic, juicy tomatoes and sundried tomato paste. Coconut yoghurt makes it extra creamy. Parsley brings the freshness.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 40g baby spinach (use half)
- 1 onion (use half)
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 200g baby tomatoes (use half)
- 400g celeriac (use half) (Celery)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 free-range pork loin
- 2 garlic clove
Nutritional Information
Calories: 517
Protein: 40g
Carbs: 18g
Fat: 32g
Ingredients
- 200g baby tomatoes
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 400g celeriac (Celery)
- 2 garlic clove
- 2 free-range pork loins
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 40g baby spinach
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 511
Protein: 39g
Carbs: 17g
Fat: 32g
Creamy Tomato Pork Steak with Celeriac Mash
Swap spuds for celeriac in a light and creamy, mustardy mash. The perfect partner for British free-range pork stewed with garlic, juicy tomatoes and sundried tomato paste. Coconut yoghurt makes it extra creamy. Parsley brings the freshness.
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Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Peel the celeriac and cut into 2cm cubes, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan, season with a pinch of sea salt and black pepper, and mash with the mustard (to taste), until smooth.
- Thinly slice the onion. Finely chop or crush the garlic. Halve the tomatoes. Roughly chop the parsley. On a separate board, thinly slice the pork into strips.
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the onion and cook for 5 mins, until softened. Add the pork and cook for 5 mins, until golden brown. Season lightly with sea salt.
- Lower the heat to medium, then add the garlic to the pan. Cook for 1 min, then rinse the spinach and add to the pan, along with the sundried tomato paste, yoghurt, tomatoes, and half the parsley. Cook for 5 mins, until the sauce thickens and the pork is cooked through. Season with a pinch of sea salt and black pepper. Add a splash of water for a thinner sauce, if desired.
- Serve the mash with the creamy tomato pork. Sprinkle with the remaining parsley.
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