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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is one of our favourite ways of using leftover roast pork. It adapts to whatever you have left in your fridge! Ingredients:
1 lb cooked pork, chopped |
1 lb potato, peeled |
3 ounces butter |
2 ounces flour |
15 fluid ounces milk |
5 fluid ounces white wine |
vegetable stock cube |
1 tablespoon mango chutney |
2 ounces plain yogurt |
4 ounces cheddar cheese |
quick-cooking vegetables (of your choice, i use sweetcorn, peas, peppers, courgettes, chopped where necessary) |
fresh basil, finely chopped |
coriander, finely chopped |
Directions:
1. Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
2. Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
3. Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
4. Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
5. Put it in an ovenproof dish and top with the potatoes.
6. Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.
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