As we begin to regain our faith in the sunshine, and tentatively head into the garden for those glorious summer lunches, this recipe reaffirms that we don't have to leave Britain to find the most spectacular produce and flavours.

Our Native Breed Pork Steaks are one of our favourite things to eat. Rich, sweet and buttery, they are truly sensational. Flashing them on the barbecue allows those caramelised and smokey flavours to linger on your taste buds, a note to self that barbecue season is well and truly under way.

The springtime potato salad is made with the first radishes and new potatoes of the season and, served alongside our Native Breed Pork Steaks, this springtime recipe demonstrates that keeping it simple sometimes really is more.

Ingredients

  • 2
    Pork Steaks
  • 200g
    New Potatoes, boiled
  • A bunch
    Radishes
  • Small bunch
    Dill, finely chopped
  • Small bunch
    Chives, finely chopped
  • 10
    Cornichons, finely chopped
  • 3 tbsp
    Mayonnaise
  • 1
    Lemon
  • A dash
    Olive Oil
  • A pinch
    Sea Salt
  • A crack
    Black Pepper

Method

  • Prepare the potato salad by slicing the radishes and new potatoes and combining in a large bowl. Make a dressing by combining the mayonnaise, dill, chives, cornichorns and the juice of the lemon. Dress the radishes and potatoes well and set to one side. 

    Season the pork steaks heavily with sea salt, olive oil and black pepper. 

    Place on a hot grill or bbq and cook for 3 minutes on both sides, so the exterior of the pork is well caramelised but the interior is still nice and tender. 

    Allow to rest for 5 minutes before carving and serving with the potato salad.

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