A speedy mash and you don’t even need to peel any spuds! Served with roasted pork chops and apples to make a change from the regular mushy apple sauce.
SERVE 4 – PREP 10 mins – READY IN 25 mins
4 leeks, trimmed, washed and sliced
1 English apple, cut into wedges
200ml cider or apple juice
2 x 400g cans butter beans, drained
2 garlic cloves, peeled
1 Heat the oven to 220C, Gas 7; heat a griddle pan and tin. Put the leeks into a roasting tin and seasoned pork chops into the griddle pan. Cook both for 15 mins.
2 Turn the chops, add the apples with the cider or apple juice and cook for 10 more mins until both are tender.
3 Meanwhile, put the butterbeans, garlic, milk and plenty of seasoning into a pan and gently warm through.
4 Tip the leeks and pan contents into a processor and blend until smooth. Serve a spoonful of mash on plates, topped with the chops. Spoon over some of the cider gravy.
Per serving: 355 cals, 8g fat, (3g saturated), 21g carbs
TIP: Add a splash of cream and knob of butter to the mash for a real treat.