Gardener's pork bites

Sautéed chopped pork with Spanish chorizo, mushrooms, and onions, served with steamed broccoli, pumpkin purée, and roasted carrot salad.

📝 Ingredients (serves 2)

For the pork sauté:

• 300 g chopped pork (cooked or tender pieces)

• 100 g Spanish chorizo, sliced or diced

• 1/2 onion, sliced

• 100 g mushrooms, sliced (button or cremini work well)

• Olive oil

• Salt and black pepper to taste

For the pumpkin purée:

• 1 cup cooked pumpkin or butternut squash

• 1 tbsp olive oil or butter

• Salt and nutmeg to taste

• Splash of warm water or broth (to adjust texture)

For the carrots:

• 2 medium carrots, peeled and cut into sticks or rounds

• Olive oil

• Salt and black pepper

• A squeeze of lemon juice or a splash of vinegar

For the broccoli:

• 1 small head of broccoli, cut into florets

• Salt, to taste

🍳 Instructions

1. Prepare the carrot salad

• Preheat the oven to 200°C (390°F).

• Toss the carrot sticks with olive oil, salt, pepper, and a little lemon juice or vinegar.

• Roast for 20–25 minutes until tender and slightly golden. Set aside to cool slightly.

2. Make the pumpkin purée

• In a bowl, mash the cooked pumpkin with olive oil or butter.

• Season with salt and a pinch of nutmeg.

• Add a splash of warm water or broth to loosen if needed, then mix until smooth.

3. Steam the broccoli

• Steam the broccoli florets for 4–5 minutes, just until bright green and tender.

• Season lightly with salt.

. Sauté the pork with chorizo and mushrooms

• In a large pan, cook the sliced chorizo over medium heat for 2–3 minutes, until it releases its oils and starts to brown.

• Remove the chorizo with a slotted spoon and set aside, leaving the flavored oil in the pan.

• In the same pan, add the onions and sauté for 2–3 minutes until soft and golden.

• Add the mushrooms and cook until they start to brown.

• Stir in the chopped pork and cook for 5–6 minutes, until warmed through and slightly crispy on the edges.

• Return the chorizo to the pan, mix well, and season with salt and black pepper to taste.

5. Plate and serve

• Spoon the pumpkin purée onto each plate as a base.

• Add a portion of the sautéed pork, chorizo, and vegetables.

• Serve with a side of steamed broccoli and the roasted carrot salad.

🌿 Kuisit Tip

For brighter, punchier roasted carrots, toss them with a little cumin or smoked paprika before baking. You can also finish them with a drizzle of honey or balsamic glaze for a sweet-savory contrast that lifts the whole plate.