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.
Free-range Pork Steaks, Hasselback Potatoes & Creamed Leeks
Our hasselback potatoes are packed with flavour: rubbed in garlicky mustard and Italian herbs, then roasted until crisp. They pair brilliantly with free-range British pork steaks, charred broccoli and creamy leeks.
High protein
Low sat fat
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 garlic clove
- 180g Tenderstem broccoli
- 20g gherkins (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 leek
- 6 baby potatoes
- 2 free-range pork loins
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 605
Protein: 42g
Carbs: 36g
Fat: 32g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 6 baby potatoes
- 180g Tenderstem broccoli (use half)
- 1 free-range pork loin
- 2 garlic clove
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 20g gherkins (use half) (Sulphites) (Gherkins, water, spirit vinegar, acid: acetic acid, salt, preservative: E223 (SULPHITE))
- 1 leek (use half)
Nutritional Information
Calories: 770
Protein: 45g
Carbs: 61g
Fat: 38g
Free-range Pork Steaks, Hasselback Potatoes & Creamed Leeks
Our hasselback potatoes are packed with flavour: rubbed in garlicky mustard and Italian herbs, then roasted until crisp. They pair brilliantly with free-range British pork steaks, charred broccoli and creamy leeks.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9
- Line a baking tray with parchment paper
- Pull out a large mixing bowl, a measuring jug & a large frying pan
Make the garlic mustard paste
- Finely chop or crush the garlic
- Place in the large mixing bowl with the mustard, dried herbs, 1 tsp oil, a pinch of salt and pepper. Mix to combine
Make the hasselback potatoes & cook the steaks
- Cut thin slices into each potato, being careful not to cut right down to the bottom
- Add the potatoes to the lined baking tray and roast for 20 mins
- Meanwhile, finely dice the gherkins. Trim and thinly slice the leek into 1/2cm half-moons
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins, per side, until golden, then add to the tray with the potatoes
- Roast for 7 mins, until cooked through. Set aside to rest
Build the dish
- Keeping the pan on medium-high heat, add the leek and cook for 3-4 mins. Add half the garlic mustard paste and half the gherkins, cook for 2 mins, then add the stock powder and pour in 200ml hot water (100ml for 1 person)
- Boil for 2-3 mins, until the liquid reduces and coats the leek
- Add the cream and a pinch of pepper. Simmer for another 7-10 mins, until the sauce begins to thicken
Last bits
- Trim the broccoli
- After 20 mins of the potatoes roasting, remove from the oven and transfer to the large mixing bowl with the remaining garlic mustard paste
- Toss to coat evenly, then return to the baking tray, along with the broccoli
- Roast for another 10-12 mins, until all the veg is golden and soft. If there's any garlic mustard paste left in the bowl, spoon it into the creamy sauce
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside.
- Serve the pork with the hasselback potatoes and broccoli
- Pour the sauce over the top. Garnish with the remaining gherkins
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