Categories: February

Ingredients

• 650g floury potatoes
• 200g frozen peas
• 1 tbsp skimmed milk
• 1 small butternut squash, peeled, deseeded and cut into bite-size pieces
• 2 tbsp vegetable oil
• 1 small red onion, cut into thin wedges
• 1 pork fillet, trimmed and sliced into rounds
• 1 small red chilli, deseeded and sliced
• 300g cherry tomatoes, halved
• flatleaf parsley, to garnish

Directions

1. Cut the potatoes into even pieces and put into a pan. Cover with water, bring to the boil and cook for 15 minutes. Add the peas and cook for 5 minutes. Drain, return to the pan and dry out over the heat for 1 minute. Mash with the milk and season.

2. Meanwhile, put 1 tbsp vegetable oil in a wok or frying pan over a medium-high heat and stir-fry the squash for 5 minutes, until almost softened. Add the onion and stir-fry for 2 minutes.

3. Add 1 tbsp vegetable oil and the pork fillet, and stir-fry for 2-3 minutes. Add the chilli and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes over a high heat, adding about half a ladleful of water halfway. Season, garnish with parsley and serve with the mash.

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