Garden offers Aldi Catalogue 23-27 February 2014
£7.25 per kg
98p per kg
550g Chipotle Pork Fillets
700g bag Bannister Frozen
2 pack Little Gem Lettuce
6 pack Tomatoes
250g Chantenay Carrots
1 whole Celery
80g Greenvale Salted Butter,
2 cloves Garlic
1 tsp Stonemill Dried Parsley
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Put the potatoes in the oven on a baking sheet
as instructions on the pack – for 40 minutes.
Meanwhile – cut open the packaging and put
the pork fillet and the sauce into an ovenproof
dish, cover loosely with foil and cook in the oven
for 30 minutes.
Peel and chop the garlic finely. Put the butter
into a bowl, add the garlic and the parsley, mix
well then put into the fridge to set while you
make the salad.
Wash the lettuce, celery and the carrots and
wipe the tomatoes.
Shred the lettuce, cut the carrots into small
rounds, chop the celery and quarter the
tomatoes – toss together.
Carve the pork into slices and pour over the
sauce, serve with the jacket potatoes, topped
with some garlic butter and the salad.