Barnsley Chops with Mustard Mash and Gravy

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INGREDIENTS

• Low calorie cooking spray
• 400g shallots
• 400ml lamb or beef stock
• 1 tbsp concentrate chicken or beef stock
• 1 level tsp gravy granules
• A sprig of rosemary
• 700g Desiree potatoes, peeled and chopped
• 1 tsp English mustard powder mixed with 1 tbsp water
• A handful of fresh parsley, finely chopped
• 200g fat free natural fromage frais
• 300g spring greens, shredded
• 3 carrots, peeled and cut into batons
• 75ml vegetable stock
• Salt and freshly ground black pepper
• 4 Barnsley chops, all visible fat removed

METHOD

1. Spray a frying pan with low calorie cooking spray and place over a medium-low heat. Add the shallots and stir-fry for 2-3 minutes. Reduce the heat to low and cook for 6-8 minutes, stirring occasionally. Stir in the lamb or beef stock, concentrated stock, gravy granules and rosemary. Bring to the boil, then reduce the heat and simmer for 15-20 minutes.
2. Meanwhile, boil the potatoes for 15-20 minutes. Drain and return to the pan. Add the mustard, parsley and fromage frais, and mash until smooth. Set the gravy and mash to one side and keep warm.
3. Spray another frying pan with low calorie cooking spray and sauté the spring greens and carrots for 3-4 minutes. Add the vegetable stock, bring to the boil and cook for 5-6 minutes until the vegetables are tender.
4. Preheat your grill to medium. Season the chops and cook for 4-5 minutes a side for rare, 7-8 minutes for medium and 10-11 minutes for well done. Divide the mash and chops between 4 plates, remove the rosemary from the gravy and pour over. Serve with the sautéed vegetables and finish with a twist of black pepper.