Great way to use up leftover vegetables. I happened to have some butternut squash, red onion, red pepper (I used about four little Peppadew piquante hot sweet peppers), two new potatoes and a couple of courgettes. Drizzle with oil once in a roasting tin, chuck in a couple of cloves of garlic and roast in oven on 220 degrees for 30 – 40 minutes until soft and slightly caramelised.
Brush the pork steaks with your favourite mustard (you can slather it on) and then sprinkle each with a teaspoon of brown sugar. Season with salt and pepper and then bung under a hot grill until the fat is crispy. Turn over the pork steaks and add a 100ml cider or water or white wine into the pan, baste well and then put back under the grill for about 2 – 3 mins until cooked.
Plate up, sprinkle with your favourite herb (I used chopped coriander) and Bob’s Your Uncle.