Weeknight-friendly Pork Gratin with the garlic and thyme we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and thyme elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the dijon mustard and the rest of the garlic and thyme flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
Weeknight-friendly Sweet Potato Toast with the dijon and tarragon we come back to again and...
French This French Skewers leans on brown butter to do the heavy lifting. We smoke the Mushroom for...
French A buttery take on Sweet Potato Hotpot, built on cream and nutmeg and finished the way we like...
French The kind of French plate you make on repeat. garlic and thyme, a proper crisp, and a finish of...