Step-by-step

A L I G O T W I T H R O A S T P O R K & TA R R A G O N S A L S A V E R D E

Serves 4 freeze aligot and salsa verde only Takes 1 hr Cost per serve £2.04

400g pork fillet, trimmed of any fat and sinew 1 tbsp olive oil 110g Tesco Finest Piccobella cherry tomatoes, kept on the vine For the aligot 500g floury potatoes (we used King

Edward), peeled and cut into large chunks 100g 50% less fat crème fraîche 1 small garlic clove, crushed 60ml milk, plus 10ml (optional) 115g Lancashire cheese (or Gruyère or Cheshire), grated 125g mozzarella, drained, patted dry and coarsely grated For the salsa verde 20g pack fresh tarragon, leaves picked 15g fresh flat-leaf parsley, leaves picked 1 tbsp capers, drained and rinsed 4 cornichons, drained and rinsed 1 tsp Dijon mustard 1 tbsp red wine vinegar 2 tbsp extra-virgin olive oil

1 For the aligot, put the potatoes in a pan of cold salted water. Bring to the boil, then simmer for 12-15 mins until tender. Drain well; then allow to steam-dry in the colander for 1-2 mins. Pass through a sieve with a wooden spoon (see pic A, far right), return to the pan and cover to keep warm. 2 Meanwhile, for the salsa verde, pulse the herbs, capers and cornichons in a food processor to coarsely chop, then add the mustard, vinegar, oil and 2 tbsp cold water. Pulse again to a chunky but spoonable sauce; season and set aside. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Pat the pork fillet dry with kitchen paper, then season, rubbing it into the skin. Heat ½ tbsp oil in a large, ovenproof frying pan over a high heat. Sear the pork for 8 mins (pic B), turning every 2 mins to brown all over. Add the tomatoes to the pan, drizzle with the remaining oil, season, then transfer the pan to the oven. Roast for 15 mins or until cooked through. Carefully remove the pork from the pan and transfer to a lipped board, leaving the tomatoes to cook for a further 2-3 mins or until beginning to burst. Cover the pork with foil and leave to rest for 5 mins before thickly slicing. 4 Put the mashed potatoes pan over a low heat. Add the crème fraîche, garlic and 60ml milk (pic C) to make a purée, using a wooden spoon to incorporate (pic D). 5 Add the cheese in 2 batches (pic E), using a whisk or wooden spoon to beat until the cheese has melted and the purée is supersmooth and has a slight sheen (pic F). Add a splash more milk if it’s too firm; season to taste. 6 Serve a spoonful of the aligot topped with the sliced pork and any resting juices, with some salsa verde and the roasted tomatoes on the side.

Each serving contains

Energy Fat Saturates

Sugars Salt 2217kJ 530kcal 31g 16g 3g 1.3g 27% 45% 80% 4% 22%

of the reference intake. See page 105. Carbohydrate 24g Protein 39g Fibre 3g

U S E I T U P

S A L S A V E R D E

You’ll only need half the salsa verde for this recipe. Add the rest to sandwiches, or toss through roasted veg or pasta.

A RICING THE POTATOES

Using a sieve means your mashed potato will be very smooth with no lumps. Push the potato through using the back of a wooden spoon. You can also use a ricer to do this.

C C INCORPORATING THE DAIRY INCORPO THE DAIRY

You can warm the crème fraîche and milk a little by moving the potato to the side of the pan and placing over a low heat. This will help the crème fraîche melt into the milk and incorporate more easily.

E ADDING THE CHEESE

Adding the cheese in two batches helps melt it into the potatoes without creating lumps. We used Lancashire for a creamy, slightly acidic flavour, and mozzarella to help with the elasticity. Both cheeses melt easily. B SEARING THE PORK

This helps to give a good colour and caramelise the outside of the fillet. For even cooking, it is important the pan is hot before you add the pork. Transfer the pork to a roasting tin if you don’t have an ovenproof pan.

D ÉMAKING THE POTATO PURÉE

At this stage you’re looking for a soft and creamy mash with no lumps. Be careful not to overwork it though – only stir enough to combine everything, otherwise the mash will turn gluey as the starch is released.

F FINISHING THE ALIGOT

You’re looking for a super-smooth, fondue-like consistency with a slight sheen. It should be very stretchy, almost elastic but not rubbery. Using a whisk helps to aerate and combine more easily, but you can use a wooden spoon.