1 serving // 5 mins preparation // 15 mins cooking time
Total Time: 20 mins

A protein-rich, flavour-packed recipe. The pork loin is sliced and cooked with mushrooms, garlic, and butter, which is a delicious low-carb combination. Served alongside crunchy red cabbage and celeriac mash. A healthy, affordable, and easy meal, perfect for lunch or dinner.

Under £1.70 per serving.

Ingredients
  • 1 pork loin (sliced)
  • 1 portion celeriac mash
  • 100g red cabbage (sliced)
  • 4 mushrooms (sliced)
  • 1 tsp lazy garlic
  • Butter (knob)

Celeriac Mash Ingredients

  • 1 whole celeriac
  • Sea salt (pinch)
  • Black pepper (pinch)
  • Butter (knob)
Method
    1. Add a knob of butter into a wok or frying pan over high heat and melt the butter.
    2. Now add the sliced mushroom and garlic. Once the mushrooms have softened you can add in the chopped up pork.
      3. Reduce the heat a little and cook until the pork is cooked through.
    3. Pop on to a serving plate alongside the portion of celeriac mash.
    4. Cook the red cabbage in the same pan, with a splash of water over medium heat and allow it to soften a little.
    5. Serve on the same plate. Enjoy.

Note: If you are going to freeze your celeriac mash, please do so in a sealed container for up to 4 weeks. To use again, thaw overnight and then reheat in a pan or microwave until piping hot throughout.

Celeriac Mash method

  • Fill a medium pan with boiling water and place on a high heat.
  • Carefully remove the tough skin from the celeriac with a sharp knife.
  • Cut off any root from the base of the celeriac so you are just left with the flesh.
  • Chop in to chunks and place in pan of boiling water.
  • Once you can place a knife or fork in the celeriac chunks easily, drain off the water.
  • Place in a bowl and mash with a knob of butter and optional splash of milk. Season with salt and pepper and enjoy.