Fillet of Pork, Crushed Carrot & Swede, Chili Wedges

It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.


  • 2 pork fillets
  • 1 tsp piri piri spice
  • 3 tsp flour
  • light olive oil
  • crushed carrot & swede ingredients:
  • 4 large carrots (diced small)
  • 1 small swede (diced small)
  • 1 tsp honey
  • good splash of olive oil
  • seasoning
  • chili wedges ingredients:
  • 4 large potatoes (maris piper)
  • diced chili flakes
  • olive oil sea salt & black pepper


  1. Mix the flour & the Piri Piri together. Season the pork fillets & roll in the flour mixture. Pre-heat a large frying pan, add a little light olive oil and brown the pork on all sides. When nice & brown remove form the pan & bake in a pre-heated oven set at 200°C for 12-15 minutes, it should be a little springy to the touch when cooked medium.
  2. For the carrot & swede, dice really small and put in a heavy based pan with a splash of olive oil, honey and seasoning. Cook on a very low heat with a lid on stirring occasionally until the veg is soft. Mash with a fork or potato masher and adjust the seasoning if required.
  3. Wash the potatoes skin to remove any dirt and cut each potato into even sliced wedges. Put the wedges in a bowl & drizzle a little light olive oil over the wedges.
  4. Sprinkle with chili flakes and season. Bake in a hot oven at 200°C on a pre-heated non-stick baking tray, ensuring they are lying on their side.
  5. Turn each wedge over half way through cooking so both sides brown evenly.


Oliver's tips: If you don’t like pork you can use a chicken fillet Instead. For a healthier option use sweet potatoes instead of regular potatoes. Add 50% carrots to the swede for a sweeter alternative. Flour the pork to make it crispier. If you don’t like spicy food use fresh rosemary instead of chili flakes.


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