1.2kg Kent pumpkin, peeled, chopped
450g brushed potatoes, peeled, chopped
1⁄3 cup roasted garlic and chive butter blend
Salt and pepper, to taste
2 x 500g packets pork loin steaks with garlic and chives seasoning
2 cups frozen peas (300g)
280g bag baby spinach leaves
Cook pumpkin and potatoes in a stockpot of boiling, salted water until tender. Drain well. Return to pot. Add 1⁄4 cup of the butter. Season. Coarsely mash. Cover to keep warm.
2 Meanwhile, melt remaining butter in a large, non-stick frying pan over a medium to high heat. Add pork. Cook for about 3 minutes on each side, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 3 minutes.
3 Cook peas in a medium saucepan of boiling, salted water, until tender. Place spinach leaves in a colander sitting in a large bowl. Pour undrained peas over spinach. Remove colander and drain well.
4 Serve pork on pumpkin mash, top with spinach and peas.