It’s December!!!! Can you believe it? I’m the happiest person ever throughout December and like to celebrate every single day and plan lots and lots of festive get togethers etc! Today I’m off to my annual classy Christmas faire in Harrogate with my Mum! Christmas songs will be blazing and ginger bread men will be munched on! Time to get in the festive spirit!
Today I’m sharing a super impressive but quick lunch recipe I whipped up the other week! The combination of flavours and textures in this one is truly special.
Ingredients – serves three
400g celeriac, diced
1 tbsp butter
1 tbsp butter
2 baby gems, sliced
0.5 tsp wholegrain mustard
a pinch of salt and pepper
1 tbsp apple cidre vinegar
3 medium to large pork loins
salt and pepper
1 apple, sliced
Pop the celeriac in a pan of boiling water and boil until soft.
Meanwhile, melt the butter in a frying pan and sautee the lettuce in the musatrd, seasoning and vinegar until wilted.
Pour into a bowl and pop in a warm oven.
Pop the pan over a high heat, add the pork and apples and fry until golden on each side and the apples have softened and caramalised.
Drain the celeriac and pour into a food processor with the butter. Blend until silky smooth.
Divide the mash between three plates, side with the pork, apples and any leftover juices and the sauteed lettuce.