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Cooking Up The Cotswolds – Pork and Peaches
Nigel Stengard-Green runs Luxury Cotswold Rentals and Luxury Retreat Rentals and as a father of two he has been inspired to give his children fantastic culinary lunchbox experiences instead of average pre-packed meals. This lead to a quirky illustrated and wittily written cookbook The Seasonal Lunchbox: Spring - a tried and tested selection of quick, easy, tasty and of course seasonal recipes for everyday.
Cooking Up The Cotswolds – Pork and Peaches
Nigel Stengard-Green runs Luxury Cotswold Rentals and Luxury Retreat Rentals and as a father of two he has been inspired to give his children fantastic culinary lunchbox experiences instead of average pre-packed meals. This lead to a quirky illustrated and wittily written cookbook The Seasonal Lunchbox: Spring - a tried and tested selection of quick, easy, tasty and of course seasonal recipes for everyday.
Pork and Peaches (or Pineapple)
Ingredients
1 pork steak or chop
small onion, chopped
groundnut or vegetable oil
small leek, thinly sliced
black pepper
tinned peaches or pineapple in juice
Method
Fry the onion until golden and set aside while you fry or grill the pork until thoroughly cooked, adding the thinly sliced or chopped leeks (spring onions later in the season) 5 or 6 minutes before the pork will be ready. Season and pack on a bed of rice and put 2 or 3 slices of peach (or pineapple) on top.