Pork with Parsnip Mash

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle (used in step 3)

Place the pork on an oven-proof tray and season with salt

Put in the oven for 15-20 min or until cooked through to your preference

Once done, remove from the oven and cover well to rest until serving

Peel the parsnips, remove and discard the root ends

Dice into 1cm cubes and transfer to a medium pot

Add just enough boiling water to cover the parsnip and return to a boil on a high heat with the lid on

Boil for 10-12 min, or until easily pierced with a fork

Meanwhile, cut the leeks in half lengthwise and wash carefully to remove any grit from between the leaves, discarding the tough tops

Discard the root ends and slice into thin half-moons

Crush the garlic with the side of a knife, peel it and chop finely

Add 1-2 tbsp of olive oil to a small pot with a matching lid on a medium heat

Once hot, add the garlic and leek and cook for 1 min

Add 1/2 (1) stock cube (reserve the rest for step 7) and 120ml (240ml) of boiling water
Cover, lower to a simmer and cook for 4-6 min, or until the leeks are tender

Drain and rinse the beans

Add them to the parsnip pot and cook for 1 min, or until starting to break apart

Drain the parsnips and beans, reserving a little cooking water from the pot

Return the parnsip and beans to the pot and place on the hob on a simmer

Add the cumin, a dash of milk, 15g (30g) of butter, and the remaining 1/2 (1) stock cube

Mash with a masher or fork until smooth