Easy, healthier meals using no more than 10 ingredients* and all under 600 cals
*NOT INCLUDING OIL, SALT AND PEPPER
Only
£1.67 PER SERVING
Milk-braised pork steaks with cabbage
This simpler-than-it-seems dish tastes just like a roast on a weekday – always a good thing. Feel free to mix up the herbs in the milk – switch the thyme for sage, rosemary or oregano.
NUTRITION NOTES
SERVES 2 GF
HANDS-ON TIME 15 mins
TOTAL TIME 30 mins
PER SERVING
575cals; 27g fat (7g sat fat); 36g protein; 4g fibre; 45g carbs (of which 8g sugars); 2.3g salt
Only 575 CALORIES
YOU’LL NEED…
◆ 400g Maris Piper potatoes, peeled and roughly chopped
◆ 4-5 Savoy cabbage leaves, shredded
◆ 3 tbsp olive oil
◆ 250ml whole milk, plus 2-3 tbsp extra
◆ 1 x 240g pack of 2 boneless pork loin steaks
◆ 2 tsp all-purpose seasoning or season-all
◆ 3 garlic cloves, smashed
◆ 2 tsp Dijon mustard
◆ a few thyme sprigs
◆ 2 bay leaves
1 Boil the potatoes in salted water for 10-12 minutes or until tender. During the last 5 minutes, place a colander or steamer over the top and add the cabbage; steam until tender. Season the cabbage and cover to keep warm. Drain the potatoes then mash with 1 tablespoon each of the oil and milk and season well. Add more milk if needed – you’re not aiming for completely smooth and creamy potatoes, but they shouldn’t be dry.
2 As soon as the potatoes are on, preheat the oven to 200°C, fan 180°C, gas 6. Heat 1 tablespoon of the oil in a large ovenproof frying pan, on a medium heat. Coat the pork steaks with the all-purpose seasoning and fry for 2 minutes each side or until golden but not fully cooked through. Remove the pork to a plate.
3 Add 1 tablespoon of oil and the garlic to the pan and sauté for 1 minute until fragrant. Quickly mix in the mustard, then 250ml whole milk and the herbs. Stir, bringing to a steady simmer, then return the pork to the pan. Cover and transfer the pan to the oven to bake for 10 minutes, by which point the pork should be fully cooked.
4 Serve the pork with the steamed cabbage, mashed potatoes and a drizzle of the juices from the pork pan.
Cauliflower and pear soup with blue-cheese toasts
Earthy cauliflower pairs well with sweet pears, creating a silky-smooth soup with added crunch from the seeds and salty, cheesy toasts.
BATCH COOK
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