Baked potato slices
Try Gary Rhodes' recipe for crispy baked potatoes, sliced thinly and cooked with olive oil and salt. Perfect for a simple roast dinner side dish
Pork & prosciutto with creamy vegetables
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 4 porkescalopes
- 4 slices prosciutto
- 400g carrotcut into sticks
- 400g runner beansliced
- 4 leekstrimmed and cut into strips
- 1 tbsp olive oil
- 3 tbsp half-fat crème fraîche
Nutrition: per serving
- kcal312
- fat13g
- saturates4g
- carbs15g
- sugars13g
- fibre7g
- protein36g
- salt0.99glow
Method
step 1
Season the pork, then lay a slice of prosciutto on each and secure with a cocktail stick. Put the carrots into a pan with a small glass of water, then season if you like. Bring to the boil, cover and cook for 5 mins, then add the beans and leeks. Give everything a stir and cook, covered, for 5 mins more.
step 2
Meanwhile, heat the oil in a frying pan. Add the pork and fry quickly for 2-3 mins on each side until cooked. Stir the crème fraîche into the vegetables until it is warmed through, then serve alongside the pork.
