Feb 04, 2013 Pork with swede colcannon Ingredients 300g potatoes, chopped 1 medium swede, cut into small chunks ½ small head Savoy cabbage, shredded 100ml milk 50g butter 4 pork loin steaks, trimmed of excess fat 1 tbsp sunflower or rapeseed oil Method Boil the potatoes and swede for 15 mins, adding the cabbage for the final 3 mins. Once tender, remove the cabbage with tongs and set aside. Drain the potatoes and swede, roughly mash with the milk, butter and seasoning, then stir through the cabbage. While the vegetables are boiling, rub the pork steaks with the oil. Heat a griddle pan, then cook the steaks for 3-4 mins on each side, depending on their thickness. Serve alongside the colcannon, drizzled with any pan juices. Source: BBC Good Food
