New potatoes with Lincolnshire pork

(9 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Lincolnshire pork and potatoes
Lincolnshire pork and potatoes
  • Serves: 2

  • Prep time:

  • Cooking time:

A traditional British, packed with strong flavours. Try serving the pork with homemade apple sauce for a perfect Sunday lunch.


  • 250g new potatoes, scrubbed and thickly sliced
  • 300g pork fillet
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 tsp wholegrain mustard
  • Salt and black pepper
  • 75g button mushroom, halved
  • 4 tbsp double cream
  • 1 tbsp freshly chopped parsley
  • 2 courgettes, coarsely grated and blanched


  1. Cut the pork into 6 diagonal slices. Mix the vinegar, 1 tbsp oil, mustard, salt and pepper in a bowl and add the pork.
  2. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain.
  3. Heat the remaining oil in a frying pan and fry the potatoes for 4-5 minutes until golden. Remove from the pan and set aside. Add the pork and mushrooms to the pan and fry for 5-6 minutes until browned on both sides.
  4. Return the potatoes to the pan and add the cream and parsley. Bring to the boil and season to taste.
  5. 5: Serve on a bed of blanched, grated courgettes.

Your rating

Average rating

  • 3
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter