Working the Wicks

As a keen foodie, I pull a lot of inspiration from other chefs and lifestyle coaches. This recipe is a little spin on Joe Wick's bashed pork and red pepper mayo - after all who doesn't like (fancy) the body coach?

Pork is a toughy for me. I don't really enjoy the meat, however, healthy eating can be pricey and pork comes with a manageable price tag - so let's put faith in Joe and give his red pepper mayo a go.

I bought 8 pork steaks for around £3.50 which would serve family of four. I also chose to serve the pork on top of giant cous cous as well as rocket but this is entirely optional - I was just a hungry gal.

Ingredients (to serve 1)

1 x jarred red pepper

1 x clove garlic (minced)

2 x pork steaks

1/2 x pack of giant cous cous (ASDA below)

1/2 x an avocado

2 x pork steaks

1 x tsp butter

30g Light mayo

Handful of rocket

Pinch of Sage & Rosemary 

Salt & Pepper to taste

1. To make the sauce, chuck the garlic, red pepper and mayo into the blender and blitz until smooth.

2. Set aside the red pepper mayo. Heat up a tsp of butter in a frying pan.

3. Season the pork with salt, pepper, sage and rosemary - there are a lot of strong flavours, so be extra careful not to over season.

4. Fry the pork in the butter on a medium to low heat so that the meat stays tender.

5. Meanwhile, cook the cous cous in a sauce pan with boiling water.

6. Serve the pork on top of the cous cous and rocket, topped with avocado and the red pepper mayo.

7. BAM hunnay. Flavour overload.

Keeping you hungry,

Hannah x