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ROAST ORGANIC PORK COLLAR WITH BABY LEEKS AND CIDER GLAZE

Serves: 4
Prep time: 15min
Cook time: 25min
Total: 40min

Perfectly autumnal pork, whose richness is beautifully offset by sweet baby leeks and soothing mashed potato.

Ingredients
4 x organic pork collar steaks (2 x 350g packs)
2 x bunches organic baby leeks
90g butter
1 tbsp olive oil
salt & pepper
small glass of cider
1 x 2kg biodynamic organic potatoes

Instructions
Preheat oven to 180 °C.

Peel, chop and boil a kilo of potatoes.

Season pork with salt & pepper. Sear in an oven-proof pan with oil and about a third of the butter for 2–3 min per side until golden.

Transfer to oven and roast 12–15 min (aim for 62–65 °C internal temp). Rest 5 min.

Meanwhile, mash your potatoes with the remaining two thirds of the butter. Add salt to taste.

Halve leeks lengthwise, sauté cut-side down in same pan until coloured. Deglaze with cider; reduce until syrupy and leeks tender.

Return pork to pan for the last minute to coat in glaze.

Plate up a bed of mash, layer on the pork with leeks and spoon over cider jus.