Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, potatoes and baby marrow well. Rinse your sage thoroughly and drain on paper towel.

Gino's Tip

To get some extra flavour going, you can gratinate your baby marrows once the cheese has melted by switching your oven to grill and keeping a watchful eye for 2-3 minutes. This will caramelise the cheese and make the end result look delicious.

Step 1 - Mash Potato

Cook your potatoes in a large saucepan of salted water for 12-15 minutes until your potatoes are soft. Rustically mash with a potato masher and thin with milk to facilitate a softer creamier mash. Taste and season with salt and pepper.

Step 2 - Baby Marrow Gratin

Toss your halved baby marrow in a large mixing bowl, drizzle with olive oil and season with salt and pepper. Place onto an oven tray and pop into the oven to roast for 10-12 minutes, now drizzle over your DailyDish Pesto Pomodoro and then your DailyDish Cheese Sauce. Sprinkle over your mozzarella and pop into the oven for 4-5 minutes until your sauce has heated through and your cheese has melted.

Step 3 - Seared Pork and Sage Butter

Season your pork neck steaks with salt and pepper. Heat a large frying pan over medium-high heat, add a drizzling of olive oil and once your pan is hot but not smoking fry your pork neck steaks for 3-4 minutes on each side until completely cooked through. Transfer to a plate or your chopping board once done. To the same pan add your chopped garlic, chopped sage and butter and allow your butter to froth before removing your pan from the heat.

To Serve

Divide your mash amongst your servings, top with your sage butter and seared pork and serve with your baby marrow gratin.