Roasted pork and tomatoes with a crusty broccoli and potatoes pie

Bring a large pan of salted water to boil. Add the potatoes to the water and cook for 20 minutes, until tender. Drain the potatoes, then mash with milk, butter, yogurt, salt, pepper and half the cheddar. Reserve

Bring a medium pan of salted water to boil. Add the broccoli and cook until the water boils again. Drain the broccoli. Reserve.

Roast the leeks and corn over the fire until tender, season with salt and pepper. Cut off the kernels from the cob. Then divide the veggies between 4 individual mini Dutch ovens or baking dishes. Top with the mashed potatoes mix, then sprinkle over the remaining cheese.

Preheat the oven at 350F. Put the individual pies on a baking tray, bake for 25 minutes.

While the pies are in the oven, season your pork with garlic, salt and pepper and roast it over the fire. I measured the internal temperature of the pork, when ready it should be 170F, for juicy and moist meat with a touch of pink in the middle! just perfection.

Season your cherry tomatoes with salt, pepper, dry parsley and olive oil, roast to your desire texture, I roasted mine about 7 minutes, they are grilled but still crunchy.

Serve and enjoy!