Pork fillet with mash and wilted cabbage

Peel and chop the potatoes then boil or steam until soft, drain. Mash the potatoes with the cream, butter and salt and pepper to taste until smooth.

Meanwhile, slice pork fillets thickly into medallions. Heat the oil in a large frying pan, cook pork in batches until browned on both sides and just cooked through. Remove from pan, cover to keep warm.

Add stock and port to pan, bring to the boil, simmer, uncovered, until reduced by half, stir in cranberry sauce.

Heat the extra butter in separate large pan, add cabbage, cook over a high heat until just wilted.

Serve the pork and sauce with the cabbage and mash.

Not suitable to freeze. Cabbage suitable to microwave.

Photographed by Alan Benson.