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Leftover Lunches: Pork & Fennel Cakes from Hello Fresh!

Leftover Lunches: Pork & Fennel Cakes from Hello Fresh!

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Hands up if you often eat your lunch at your desk? Hands up if you’re bored to death of the dull Pret sandwiches and supermarket soups every day? Well, we sure are here at Fashercise HQ… we recently moved offices to an area which sadly doesn’t have a food market around the corner, no cafes or supermarkets to quickly pop into. Nope, whilst it’s probably good to not be surrounded by temptation all the time, we’ve had to learn to start planning our lunches in advance. We’ve even intentionally started cooking too much at night so we can have a yummy leftover lunch the day after.

Leftovers are great, but they can also be hellishly dull. Who wants to eat the exact same meal several times in a row? We sure don’t… So we’ve decided to start a new regular feature on here called Leftover Lunches – we’ll be cooking up a storm at night, and find clever ways to transform those leftovers into something a bit different for the day after. Made too much chicken last night? Why not chop it up and add it to a delicious quinoa salad. Those leftover roast veggies? Use them in a healthy wrap with some hummous… bye bye boring desk lunches!

For the first one we’ve teamed up with the guys at Hello Fresh, the fresh food delivery service we love! Their delicious weekly recipe boxes have made life so much easier and taught us a bunch of new dishes which are now firm favourites. We gave them the challenge to turn one of this week’s dinner recipes into an interesting lunch, sent them to on their way to their kitchen in their headquarters and this is what they came up with…

P.S. If you want to try Hello Fresh for yourself, click here and get 50% off your first box from us. Enjoy!


pork chop

Pork chops with roast fennel medley and mashed potato

  • Servings: 2
  • Time: 35mins
  • Difficulty: easy
  • Print


  • 1 Braeburn Apple, chopped
  • 1/2 Red Onion, chopped
  • 1 Fennel Bulb, chopped
  • 2 Potatoes, chopped
  • 3tbsp Apple and Sage Jelly
  • 2 Pork Chops


  1. Pre-heat your oven to 200 degrees and boil a pot of water with 1/2 tsp of salt. Peel the apples and chop it into 1cm slices. Peel the onions, cut it in half and chop it into 2cm chunks. Cut the fennel in half through the root, cut off the top bits as well as the bottom of the stalk. Chop the fennel into 2cm slices.
  2. Roast the veggies in the oven for around 30mins with bit of olive oil, salt and pepper.
  3. Peel the potatoes and chop them into 4cm cubes. Add them to your pot of boiling water and cook them for approximately 20 mins.
  4. With a spoon stir the jelly to soften it and make it spreadable, coat one side of the pork chops with a quarter of the jelly.
  5. Put 1 tbsp of olive oil in a frying pan on a medium heat and fry the pork chops (jelly covered side down) for about 5 mins. Whilst one side is cooking, coat the other sides with another quarter of the jelly and some salt and pepper. When the 5 mins are up, turn the chops over and cook for 4 mins on the other side. Once both sides are slightly browned, take the pan off the heat and put the meat on a plate to rest.
  6. Once you’re in the last 5 mins of the vegetable cooking time, pop the pork on top of the veggies in the oven to finish off cooking, leaving the juice in the frying pan. Put your remaining jelly into the pan with 2 tbsp of water and put on a medium/low heat, stirring gently to melt the jelly into the sauce. Set this aside once the jelly has dissolved.
  7. When the potatoes are cooked, drain them, add 2 tbsp milk, 1/4 tsp of salt , pepper and 1 tbsp butter and mash them!
  8. By this time the veggies and pork should be cooked. Take them out of the oven and serve the pork on the mashed potato with the fennel medley on the side and the apple and sage sauce on top. Enjoy!



Pork and Fennel Potato Cake Pitta

  • Time: 15mins
  • Difficulty: easy
  • Print

We’re turning last night’s leftovers into a pork and potato cake pitta sandwich, with a sweet crème fraiche topping to finish it off!


  • Pork, fennel, apple and mash leftovers from the night before
  • Crème fraiche
  • Pitta bread
  • Honey
  • Chives
  • Olive oil


  1. Take your leftover mash, apple and fennel and mix it together in a bowl. Use your hands to shape into patties (add some chives if you want)
  2. In a non-stick pan, add 1 tbsp oil and fry the cakes until they are a dark golden brown
  3. Slice the pitta open and spread a mix of chives, honey and crème fraiche inside, add the potato cakes and the pork, pop it in your lunch box and enjoy a hell of a treat at lunch!

To get your hands on some more amazing easy-to-do recipes, try out Hello Fresh for yourself – they take the hard work out of cooking by delivering boxes full of fresh, seasonal ingredients and recipes off at your home. No need to think about what to eat, no need to go shopping – all you need to do is prepare it and enjoy…

For more recipes and inspiration, head on over to The Fresh Times, the Hello Fresh blog!

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