Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands, baby potatoes, carrots and courgettes well. Rinse your chives thoroughly and drain on paper towel.

Gino's Tip

You don't have to cool the potatoes down completely but I find that when I mix my salad while it's still hot, it becomes starchy as the potatoes break apart. While you proceed with your other steps, rather allow the potatoes to cool down.

Step 1 - Healthier Potato Salad

Cook your halved baby potatoes in a large saucepan of salted boiling water for 12-15 minutes until soft. Once your potatoes have cooked, drain them through a colander and pop them into the fridge until you're ready to serve.

Step 2 - Carrots and Courgette

Heat a large frying pan over high heat, add a glug of olive oil and fry your shaved carrots and cores for 2-3 minutes. Now add your shaved courgette and cores, and cook for 1-2 minutes. Your vegetables should be just about tender "al dente". Season well with salt and pepper and transfer to a serving dish.

Step 3 - Herb Butter Pork Neck

Rub your steaks with salt and pepper. Clean your large frying pan and return it to the stove over high heat. Once hot, add a glug of olive oil and fry your steaks for 2 minutes, then turn every minute until they've had 8 minutes cooking time in total. Transfer to a chopping board and allow to rest for 2-3 minutes before serving. Now add your butter, cajun spice, and crushed garlic to the pan over low heat. Once your butter melts, the sauce is ready.

To serve

Mix your baby potatoes along with your mayonnaise, buttermilk, chopped chives and season with salt and pepper. Divide your salad amongst your servings and serve with your herb butter pork neck, carrots, and courgette. Enjoy!