Pork, creamy mushroom & spinach sourdough

Serves 2

Ingredients

• 4 HECK! pork rashers
• tbsp crème fraîche
• 25g shiitake mushrooms, sliced
• 2 tsp garlic powder
• 2 large slices sourdough
• 2 vine tomatoes (left on vine)
• A large handful of spinach
• 1 tbsp butter
• 2 tbsp oil
• 2 tbsp grated parmesan

Method

1. Start by heating 1 tbsp of oil in a large pan and toasting both sides of the sourdough slices until golden and crisp. While still in the pan, lay two rashers across each slice and cook rashers-side down for about 5 minutes, until crispy and cooked through.
2. Meanwhile, in a smaller pan over medium heat, melt the butter. Add the sliced mushrooms, spinach, and garlic powder. Sauté gently for about 4 minutes, until the spinach has wilted and the mushrooms are soft. Stir in the crème fraîche and season to taste—creamy and rich!
3. Pop your vine tomatoes into an air fryer at 200°C for about 5 minutes, or roast in the oven if preferred, until blistered and juicy.
4. To assemble, place each sourdough slice rasher-side up on a plate. Spoon over a generous layer of the creamy mushroom and spinach mixture
5. Add the roasted vine tomatoes on the side or on top.
6. Finish with a sprinkle of grated parmesan.
7. Enjoy!