20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
1 onion (160g)
160g asparagus
½ a bunch of mint (15g)
2 x 200g higher-welfare pork loin steaks
20g Parmesan cheese, plus extra to serve
4 slices of higher-welfare prosciutto
160g frozen broad beans
160g frozen peas
400g potato gnocchi
2 sprigs of sage
Method
- Boil the kettle. Peel and finely chop the onion, and trim and finely slice the asparagus stalks, leaving the tips whole. Put a medium non-stick frying pan on a medium heat. Go in with 1 tablespoon of olive oil, then pick, roughly chop and add most of the mint leaves, along with the onions and asparagus stalks, reserving the tips. Cover and cook for 3 minutes, stirring regularly.
- Remove and discard the fat from the pork, then very carefully slice the steaks through the middle and open each one out flat like a book. Lay side by side on one half of a large sheet of greaseproof paper. Season with black pepper, finely grate over the Parmesan, lay over the prosciutto and drizzle with 1 tablespoon of olive oil. Fold over the paper and flatten with a rolling pin to ½cm thick.
- Stir the frozen broad beans and peas into the veg pan. Add the gnocchi with 300ml of boiling kettle water, cover, and cook for a final 5 minutes, or until saucy and delicious, then add a swig of red wine vinegar and season to perfection.
- Put a large non-stick pan on a high heat alongside, and flip the pork into the pan prosciutto side down. Cook for 4 minutes, or until golden and crispy, then flip, add ½ a tablespoon of oil, sprinkle the sage leaves and asparagus tips in the gaps and cook for 2 more minutes, or until the pork is cooked through.
- Pick the reserved mint over the gnocchi and serve with the prosciutto pork, crispy sage leaves, asparagus and an extra grating of Parmesan, if you like.
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