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Preheat the oven to 200°C/ 180°C (fan)/ gas 6.
Peel the potatoes and chop them into small, bite-sized pieces. Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry.
While the potatoes are cooking, top, tail, peel and chop the carrots into quarters lengthways, then into batons. Add the carrot batons to a baking tray lined with tin foil (to avoid mess!) with a drizzle of olive oil and a pinch of salt and pepper. Put the tray in the oven for 20-25 min or until tender and beginning to caramelise
Meanwhile, chop the leek in half lengthways, then wash to remove any grit from between the leaves. Top, tail and slice finely.
Peel and finely chop (or grate) the garlic.
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat. Once hot, add the chopped garlic and half the sliced leek (you'll use the rest later!) and cook for 3-4 min or until beginning to soften.
Rip the leaves off the spring greens, discard any tough stalks, then layer them over each other, roll them up and slice into thin strips and then in half.
Strip the sage leaves from their stems and chop them roughly, discard the stems.
Once the leek has softened, add the sliced greens and chopped sage to the pan with a pinch of salt and pepper and a splash of water and cook, covered, for 4-5 min or until the greens have wilted.
Return the potatoes to a low heat with a knob of butter and a splash of milk, season with a generous pinch of salt and mash until smooth. Transfer the wilted greens to the mash (reserve the pan!) with a generous crack of black pepper and give everything a good mix up until fully combined – this is your bubble & squeak mash. Reboil half a kettle.
Pat the pork loin steaks dry with kitchen paper and season both sides with salt and pepper. Return the reserved pan to a high heat with a drizzle of vegetable oil. Once hot, add the seasoned steaks and cook for 5-6 min on each side or until they're browned and cooked through.
Add the remaining sliced leek to the pan with the steaks halfway through and cook for the remaining 5-6 min or until beginning to char and caramelise.
Once done, transfer the cooked steaks to a clean chopping board, cover with a clean tea towel and set aside to rest. Add 2 tsp flour to the pan with the leeks and cook for 30 secs or until a sandy paste forms. Whisk in 200ml boiled water with the white wine vinegar, chicken stock mix, wholegrain mustard and 2 tsp sugar and cook for 2-3 min or until slightly thickened.
Reheat the bubble & squeak mash, then serve with the pork steaks and roasted carrots to the side. Drizzle the sweet leek gravy all over and season with a crack of black pepper. Enjoy!