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700g white-skinned po­ta­toes, cut into 2cm pieces ¼ cup ex­tra vir­gin olive oil 12 fresh sage leaves 4 x 125g pork schnitzels (un­crumbed) 3 tea­spoons fresh thyme leaves 3 gar­lic cloves, crushed 1 ta­ble­spoon whole­grain mus­tard 2 tea­spoons di­jon mus­tard 300ml light thick­ened cream for cook­ing 80g baby spinach 2 ta­ble­spoons roasted al­mond ker­nels, roughly chopped

1 Place po­tato in a large mi­crowave-safe bowl. Add 1 ta­ble­spoon wa­ter. Cover loosely with plas­tic wrap. Mi­crowave on HIGH (100%) for 3 min­utes or un­til just ten­der. Drain. 2 Heat 2 ta­ble­spoons oil in a large fry­ing pan over high heat. Add po­tato. Cook, toss­ing oc­ca­sion­ally, for 3 min­utes or un­til start­ing to brown. Add sage. Cook, toss­ing oc­ca­sion­ally, for 3 min­utes or un­til sage is crisp and po­tato is golden and cooked through. Trans­fer to a heat­proof bowl. Cover to keep warm. 3 Add re­main­ing oil to pan. Cook pork for 30 sec­onds each side or un­til browned and cooked through. Trans­fer to a plate. Cover to keep warm. 4 Add thyme and gar­lic to pan. Cook, stir­ring, for 1 minute or un­til fra­grant. Add whole­grain and di­jon mus­tard, cream and ¼ cup wa­ter. Bring to the boil. Boil for 3 min­utes or un­til thick­ened. Stir in half the spinach. Re­turn pork to pan with po­tato mix­ture. Serve topped with re­main­ing spinach and al­monds. NU­TRI­TION: (per serve) 2669kj; 39.8g fat; 14.4g sat fat; 37.6g pro­tein; 28.7g carbs; 7.9g fi­bre; 93mg chol; 279mg sodium.

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