Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Sweet Cured Bacon Hash With Spring Greens
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A scrumptious spin on the much-loved dish of bubble and squeak, this bacon and spring green hash is a great way to use up leftovers or as a delicious dish all on its own.
Prep time: 15 mins
Cook time: 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
200g
sweet cured, streaky bacon rashers
2
large potatoes, skin left on and cut into small chunks
2
carrots, peeled and sliced
100g
spring cabbage, roughly chopped
50g
trimmed purple sprouting broccoli
1
shallot, peeled and sliced
Knob
of butter
Black
pepper
Method
Step 1
Preheat the grill to moderate.
Step 2
Place the potatoes and carrots in a large pan of boiling water. Cook for 10 minutes, add the ‘greens’ and continue to cook for a further 5 minutes.
Step 3
Place the bacon and shallot in a large frying pan and cook until the bacon becomes crispy.
Step 4
Meanwhile, drain the vegetables and either mix together or mash to combine well.
Step 5
Add the potato mixture to the frying pan and roughly spread out. Dot with the butter and season. Place the pan under a hot grill and cook until brown.
Step 6
Serve either from the pan or turn out onto a plate and cut into wedges.
Step 7
Serve with your favourite ketchup or chutney or make a nutty herb pesto by whizzing together some hazelnuts, olive oil, seasoning, basil, mint and parsley.
Tips and Serving Suggestions
This is also a great recipe for using up any leftover cooked vegetables – Just heat through the cooked vegetables for a few minutes in the microwave, roughly chop/mash together and use in the recipe after stage 1.
Method
Step 1
Preheat the grill to moderate.
Step 2
Place the potatoes and carrots in a large pan of boiling water. Cook for 10 minutes, add the ‘greens’ and continue to cook for a further 5 minutes.
Step 3
Place the bacon and shallot in a large frying pan and cook until the bacon becomes crispy.
Step 4
Meanwhile, drain the vegetables and either mix together or mash to combine well.
Step 5
Add the potato mixture to the frying pan and roughly spread out. Dot with the butter and season. Place the pan under a hot grill and cook until brown.
Step 6
Serve either from the pan or turn out onto a plate and cut into wedges.
Step 7
Serve with your favourite ketchup or chutney or make a nutty herb pesto by whizzing together some hazelnuts, olive oil, seasoning, basil, mint and parsley.
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