Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that pork, tarragon and cream are a flavour combination that our customers absolutely love. And because time should never stand in the way of a delicious meal, our chef’s have created a superquick recipe that contains all the flavours you can’t get enough of! We’ll send a your compliments to the chef!
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.
Chicken Stock Pot
a) Cut the new potatoes into 2cm chunks and pop into a large saucepan with a pinch of salt. b) Pour on the boiling water and put the pan on high heat. c) Boil until tender, 12-15 mins, then drain in a colander.
a) Meanwhile, trim the leeks, halve lengthways then thinly slice. b) Pick the tarragon leaves and finely chop (discard the stalks).
a) Pop the pork on a foil-lined baking tray, drizzle with oil and season with salt and pepper on both sides. b) Grill for 8-10 mins. Turn halfway. IMPORTANT: The pork is cooked when it is no longer pink in the middle. c) When cooked, wrap loosely in foil until ready to serve.
a) Heat a splash of oil in a frying pan on medium heat. b) Add the leeks and cook, stirring, until softened, 5-6 mins. c) Add the water (see ingredients for amount) and stock pot. d) Bring to the boil, stir to dissolve the stock, then reduce the heat to low.
a) Stir the sour cream and half the tarragon into the leek mixture. Remove from the heat. b) Season to taste with salt and pepper.
a) Thinly slice the pork. b) Serve the potatoes alongside the creamy leeks. c) Top with the pork and finish with a sprinkling of remaining tarragon. Enjoy!