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)
  • good splash of olive oil
  • 1 tsp honey
  • seasoning
  • chili wedges ingredients:
  • 4 large potatoes (maris piper)
  • diced chili flakes
  • olive oil sea salt & black pepper


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.