Pork and Spiced Parsnips

Method

Get the parsnips on before you cook the pork. Once the steaks are cooked and resting, start to mash the parsnips and add the spices to the pan juices. If you want to get the mash made earlier, keep it warm by placing it in a covered bowl in a pan of hot water.

Put a pan of water on to boil and have ready a steamer basket or colander that will fit neatly into the top, and a lid. Peel 750g of parsnips, cut them into large pieces and steam them for 15 minutes or until they are soft enough to mash.

Mash the cooked parsnips to a smooth purée in a food mixer with 50g of butter, a little salt and a generous grinding of black pepper. Transfer it to a mixing bowl and keep it warm.

Heat a couple of tbsp of olive oil in a shallow pan over a moderate heat. Lightly season 2 pork steaks, about 200g each, with salt and black pepper, fry them until golden on the underside – about 6 minutes – then turn and brown them on the other side. Remove them to a warm plate, cover and keep warm.

Add 1 tsp of ground cumin and 2 tsp of curry powder to the pan and stir it into the pan juices, still over the heat, letting it cook for a minute. Squeeze in the juice of a lemon, let it sizzle briefly then add a handful of chopped mint leaves.

Stir half of the spiced pan juices into the parsnip purée. Divide between 2 warm plates, place the rested pork steaks on top then spoon over the reserved juices and serve.