According to our lovely Dukkah suppliers: ‘The Dukkah Company’, Dukkah can add a bit of magic to any dish, and we have to agree! The delicious blend of almonds, hazelnuts, sesame and spices will make your taste buds very happy. You’re onto a winner for dinner!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
Flat Leaf Parsley
Dukkah Mix(ContainsNuts, Celery, Sesame, Peanut)
Lambs Lettuce and Bulls Blood Leaves
Pre-heat your oven to 180 degrees and bring a large pot of water to the boil with a pinch of salt. Peel and finely chop the garlic. Finely chop the parsley and mint and grate the zest of the lemon. Chop the potato into 2cm chunks (no need to peel).
Mix together your garlic, parsley, mint, lemon zest and dukkah spice in a bowl, along with a splash of olive oil, a pinch of salt and a good grind of pepper.
Drizzle some oil onto a baking tray, place each pork fillet on the tray and press your herby dukkah mix onto the top of your pork. Put in your oven to cook for 15 mins. Tip: The pork is fully cooked when there is no pink remaining.
Pop your potato into the pot of boiling water and cook for 12-15 mins. Tip: The potato is cooked when you can easily slip a knife through.
Once your potato is cooked, drain, pop back in the pot and add a knob of butter (if you have some). Crush lightly with a fork and season with a pinch of salt and a grind of pepper.
Add some oil, the juice from your lemon, a pinch of salt and a good grind of pepper to your salad mix
Slice and serve your pork with your potato and salad on the side. Enjoy!