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  • 800 g potatoes, peeled and cut into chunks
  • 50 ml semi-skimmed milk
  • 1 tbsp vegetable oil
  • 460 g pork leg escalopes, chopped into bite-size pieces
  • 1 onion, roughly chopped
  • 2 rashers of thick cut dry cured smoked bacon, rind removed and discarded, bacon cut into small pieces
  • 200 g mushrooms, quartered
  • 1 garlic clove, finely chopped
  • 10 g parsley sauce mix
  • 300 ml chicken stock, made using 1 stock cube
  • 100 g soft cheese


  1. 1

    Put the potatoes in a large pan of cold water. Bring to the boil and cook for 15 minutes. Drain and mash with the milk, until smooth.

  2. 2

    Meanwhile, heat half of the oil in a large frying pan and cook the pork over a medium-high heat for about 8-10 minutes, until golden and cooked through. Remove and keep warm.

  3. 3

    Add the remaining oil to the pan and cook the onion, bacon and mushrooms for 5 minutes over a medium heat, until golden.

  4. 4

    Return the pork to the pan and stir in the garlic, and the parsley sauce mix. Gradually add the stock, stirring all the while, and simmer for 2-3 minutes. Stir through the cream cheese.

  5. 5

    Divide between plates and serve with the mash.

Nutritional Details

Each serving provides
  • Energy 2010kj 480kcal 24%
  • Fat 18.6g 27%
  • Saturates 7.4g 37%
  • Sugars 3.9g 4%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 373kj/89kcal

Each serving provides

31.7g carbohydrate 1.3g fibre 45.8g protein

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