• 06m prep
• 14m cook
• 4 servings

Use all organic ingredients :)

The creamy one-pan dish will be a new dinner favourite – it's ready in 20 minutes, is budget-friendly and has 2.5 serves of vegies.

• 700g white-skinned potatoes, cut into 2cm pieces

• 1/4 cup extra virgin olive oil

• 12 fresh sage leaves

• 4 x 125g pork schnitzels (uncrumbed)

• 3 tsp fresh thyme leaves

• 3 garlic cloves, crushed

• 1 tbsp wholegrain mustard

• 2 tsp dijon mustard

• 300ml Bulla Cooking Cream

• 80g baby spinach

• 2 tbsp roasted almond kernels, roughly chopped

• Select all ingredients

• Step 1

  Place potato in a large microwave-safe bowl. Add 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 3 minutes or until just tender. Drain.

• Step 2

  Heat 2 tablespoons oil in a large frying pan over high heat. Add potato. Cook, tossing occasionally, for 3 minutes or until starting to brown. Add sage. Cook, tossing occasionally, for 3 minutes or until sage is crisp and potato is golden and cooked through. Transfer to a heatproof bowl. Cover to keep warm.

• Step 3

  Add remaining oil to pan. Cook pork for 30 seconds each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.

• Step 4

  Add thyme and garlic to pan. Cook, stirring, for 1 minute or until fragrant. Add wholegrain and dijon mustard, cream and 1⁄4 cup water. Bring to the boil. Boil for 3 minutes or until thickened. Stir in half the spinach. Return pork to pan with potato mixture. Serve topped with remaining spinach and almonds.

Nutritional Information

Per serving

• Calories

  638

• Energy

  2669 kj

• Fat

  39.8g

• Saturates

  14.4g

• Fibre

  7.9g

• Protein

  37.6g

• Sodium

  279mg

• Carbs

  28.7g

All quantities above are averages