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.
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Cashew Parm Pork Steaks with Sundried Tomato Mash
You'll top free-range British pork steaks with Dijon mustard and cashew parm cheez, then bake til golden. Dish up with pan-fried garlicky savoy cabbage and chunky mash, studded with spring onions and sundried tomatoes.
High protein
Serving size
Ingredients
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 1 savoy cabbage
- 2 free-range pork loins
- 2 spring onion
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 400g potatoes
Nutritional Information
Calories: 658
Protein: 41g
Carbs: 50g
Fat: 31g
Ingredients
- 2 spring onion
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 free-range pork loin
- 1 savoy cabbage (use half)
- 400g potatoes (use half)
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 20g cashew parm cheez (use half) (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 2 garlic clove
Nutritional Information
Calories: 667
Protein: 42g
Carbs: 51g
Fat: 31g
Cashew Parm Pork Steaks with Sundried Tomato Mash
You'll top free-range British pork steaks with Dijon mustard and cashew parm cheez, then bake til golden. Dish up with pan-fried garlicky savoy cabbage and chunky mash, studded with spring onions and sundried tomatoes.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9/ air fryer 190C. Bring a saucepan filled with lightly salted hot water to a boil. Add the potatoes and simmer for 15-18 mins, until soft, then drain.
- Finely chop the spring onions and parsley. Thinly slice the cabbage. Roughly chop the sundried tomatoes. Finely chop or crush the garlic. In a small bowl, mix the mustard, cashew parm, half the parsley and 2 tbsp water (1 tbsp for 1 person).
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Season the pork with sea salt and black pepper. Once the pan is hot, add the pork and cook for 6 mins on each side, until golden brown. Transfer to a lined baking tray and spread the cheez mixture evenly over the top. Bake for 7 mins/ air fryer 4-5 mins, until cooked through.
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the cabbage and cook for 3-5 mins, until softened. Add the garlic and cook for 1-2 mins. Season with salt and pepper.
- Once cooked, return the potatoes to the pan and mash with 1 tsp oil, a pinch of salt and pepper. Stir through the spring onions, sundried tomatoes and remaining parsley.
- 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. Cook for longer if necessary. Serve the pork with mashed potatoes and cabbage.
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