Pork, Potato & Thyme Parcels

📝 Ingredients

• 3 pork shoulder steaks (about 150 g each)
• 2 tbsp wholegrain mustard (30 g)
• 1 tbsp honey (20 g)
• 600 g waxy potatoes
• 3 carrots (about 100 g each)
• 2 garlic cloves
• 1 tbsp olive oil
• 1 tsp dried thyme (½ for the marinade, ½ for the vegetables)
• Salt, black pepper

🍴 Utensils

• Parchment paper
• Baking sheet
• Mixing bowl
• Shallow bowl
• Kitchen knife
• Peeler

📖 Steps

1. In the shallow bowl, mix the mustard, honey, ½ tsp thyme and some pepper. Trim the excess fat from the edge of the pork steaks, then coat them in the marinade on both sides and leave to rest while you prepare the vegetables.
2. Preheat the oven to 190 °C (180 °C fan). Peel the potatoes and carrots. Cut the potatoes into 3 mm slices and the carrots into 2 mm slices, thinner because they cook more slowly.
3. Peel the garlic and cut into thin slices. In the salad bowl, toss the vegetable slices with the garlic, oil, the rest of the thyme, salt and pepper, separating any slices stuck together so each one is coated.
4. Cut 3 large sheets of baking paper about 40 × 40 cm. In the centre of each, arrange a third of the vegetables in overlapping rows, no more than 1.5 cm thick, so they cook evenly.
5. Place a pork steak on each bed of vegetables with all its marinade and season lightly with salt. Seal by bringing two edges together and folding them over several times, then fold and twist the ends like a sweet wrapper.
6. Place the parcels on the baking tray and bake for 35 minutes. The trapped steam cooks the vegetables at the same time as the meat and flavours them with the mustardy juices: no need to turn or watch them.
7. Check whether it's done by partly opening one parcel: the tip of a knife should go through the potatoes without resistance and the pork should no longer be pink in the centre. If not, close it again and cook for another 5 minutes.
8. Serve the parcels whole on the plates and open them at the table, keeping your face away from the scalding steam. Spoon the cooking juices left in the bottom over the meat and vegetables.