INGREDIENTS 500g Potatoes – wash and thickly but evenly sliced with the skin on 1 large onion – peel, half and slice 1 pepper – half, deseed and cut into slices Sachet of Westcountry Sundried Tomato Pesto Boneless Pork Steaks or Pork Chops 50g of Cheddar cheese – grated Sachet of Westcountry wholegrain mustard 3 Tablespoons of Milk FROM YOUR STORECUPBOARD Oil for cooking, salt and pepper, milk METHOD 1] Preheat Oven Gas 4, 180C or FAN 160C. 2] In a large bowl mix together your pepper, potatoes, onion, sundried tomato pesto, 1 tablespoon of oil and 60ml of cold water, mix well to coat all ingredients with the liquid added. 3] Tip your potato mixture into a shallow ovenproof dish, spread evenly and season lightly with salt and pepper. Place in your preheated oven for approx. 20 minutes – your potatoes will be softening and slightly brown, but the mixture should still be quite moist 4] Carefully place your pork on top of your cooked vegetables taking care not to overlap the pork pieces over each other, return to the oven and continue to cook for a further 20 minutes. – when you prod the pork with a skewer or point of a knife the juice should be clear and no pink coming out. If it isn’t return to the oven for a further 5 minutes. 5] while your pork is cooking mix together the cheddar cheese, wholegrain mustard and 3 tablespoons of milk, cover and stand aside remembering to stir just as you need to use it. 6] Once your pork is cooked sufficiently, remove the dish from the oven, pour the cheese, mustard and milk mixture over the pork and return to the oven for 5 minutes to melt and brown the cheese. Serve immediately.