Aligot with roast pork and tarragon salsa verde recipe

1. For the aligot, put the potatoes in a pan of cold salted water. Bring to the boil, then simmer for 12-15 mins until tender. Drain well; then allow to steam-dry in the colander for 1-2 mins. Pass through a sieve with a wooden spoon, return to the pan and cover to keep warm. Using a sieve means your mashed potato will be very smooth with no lumps. Push the potato through using the back of a wooden spoon. You can also use a ricer to do this.
2. Meanwhile, for the salsa verde, pulse the herbs, capers and cornichons in a food processor to coarsely chop, then add the mustard, vinegar, oil and 2 tbsp cold water. Pulse again to a chunky but spoonable sauce; season and set aside.
3. Preheat the oven to gas 6, 200°C,fan 180°C. Pat the pork fillet dry with kitchen paper, then season, rubbing it into the skin. Heat ½ tbsp oil in a large, ovenproof frying pan over a high heat. Sear the pork for 8 mins, turning every 2 mins to brown all over. For even cooking, it is important the pan is hot before you add the pork. Add the tomatoes to the pan, drizzle with the remaining oil, season, then transfer the pan to the oven, put the pork in a roasting tin if you don’t have an ovenproof pan. Roast for 15 mins or until cooked through. Carefully remove the pork from the pan and transfer to a lipped board, leaving the tomatoes to cook for a further 2-3 mins or until beginning to burst. Cover the pork with foil and leave to rest for 5 mins before thickly slicing.
4. Put the mashed potatoes pan over a low heat. Add the crème fraîche, garlic and 60ml milk to make a purée, using a wooden spoon to incorporate. You can warm the crème fraîche and milk a little by moving the potato to the side of the pan and placing over a low heat. This will help the crème fraîche melt into the milk and incorporate more easily. At this stage you’re looking for a soft and creamy mash with no lumps. Be careful not to overwork it though – only stir enough to combine everything, otherwise the mash will turn gluey as the starch is released.
5. Add the cheese in 2 batches, using a whisk or wooden spoon to beat until the cheese has melted and the purée is super- smooth and has a slight sheen. Adding the cheese in two batches helps melt it into the potatoes without creating lumps. We used Lancashire for a creamy, slightly acidic flavour, and mozzarella to help with the elasticity. Both cheeses melt easily. Add a splash more milk if it’s too firm; season to taste. It should be very stretchy, almost elastic but not rubbery. Using a whisk helps to aerate and combine more easily, but you can use a wooden spoon.
6. Serve a spoonful of the aligot topped with the sliced pork and any resting juices, with some salsa verde and the roasted tomatoes on the side.

Freezing and defrosting guidelines
Freeze aligot and salsa verde only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.