Serves 8-10

This is a hearty and warming dish that will be perfect for an evening meal on a cold winters night! The seasonal veg makes it extra special for that time of year. We have borrowed this recipe from Cate Dixon at Sainsbury’s magazine, as we thought it sounded delicious. We hope you love it as much as we do!

In order to make this dish even tastier, why not try using our organic pork leg steaks? To find out more information about the production of this pork, please click here. Our organic pork leg steaks are available to purchase online and can even be delivered directly to your door!


  • 1 celeriac (about 700g), peeled and cut into 2cm chunks
  • 2 onions, cut into wedges
  • 2 tbsp vegetable oil
  • 300g of Helen Browning’s organic pork leg steaks
  • 1 Savoy cabbage, cored and chopped
  • 1 tbsp chopped thyme, plus extra to garnish
  • 2 tsp ground cumin
  • 3-4 sticks of rhubarb, cut into 2cm chunks
  • juice of 1 orange, plus zest of ½
  • 50g caster sugar


Step 1: Preheat the oven 220°C, fan 200°C, gas 7, with a large roasting tray in the oven.

Step 2: Place the celeriac in a heatproof bowl with 1 tablespoon of water, cover and microwave on high for 3 minutes.

Step 3: Drain the celeriac and toss with the onions and 1 tablespoon of oil; roast on the preheated tray for 5 minutes. Meanwhile, rub 1⁄2 tablespoon of oil and seasoning into the pork medallions and sear both sides briefly in a non-stick frying pan over a high heat.

Step 4: Mix the cabbage, thyme, 1⁄2 tablespoon of oil, half the cumin and seasoning together in a bowl. Add to the roasting tray and sit the seared pork on top of the vegetables. Roast for about 20 minutes until the vegetables are tender and the pork is cooked through.

Step 5: Meanwhile, place the rhubarb, remaining ground cumin, orange juice, zest and caster sugar in a pan and simmer, covered, over a low-medium heat for 12-15 minutes until the rhubarb has broken down and you have a spoonable sauce. Season to taste and serve warm with the roast pork, vegetables and a sprinkling of thyme.