Herby Pork Steaks & Mash

Combine the dried dill, half of the mustard & 3 tbsp (6 tbsp) of olive oil in a large mixing bowl

Season with 1/2 tsp (1 tsp) of salt and plenty of pepper to your taste

Add the pork loin steaks, coat evenly and set aside

Prepare 2 (4) A4 size pieces of clingfilm

Lay the pork loin steaks on top of 1 (2) piece(s) of clingfilm, with ample space between them

Add any left over mustard mixture on top of each steak

Cover the steaks with the remaining cling film 

Bash with the bottom of a spare pot or rolling pin to 1 1/2cm thickness and set aside until step 5

Boil a kettle

Peel the parsnips, cut in half lengthways and chop into pieces (approx. 1cm)

Add the parsnip and a pinch of salt (optional) to a pot of boiling water and boil for 10-15 min or until you can pierce them easily with a fork

Meanwhile, grate the cheddar

Crush, peel and chop (or grate) the garlic finely

Tear the cavolo nero leaves from the tough inner stalk and discard the stalks

Roll or bunch up the leaves and cut into bite-size pieces

Add 1-2 tbsp of olive oil to a pan on a medium-high heat

Once the oil is hot, hold the strip of fat from the pork steaks against the pan, keeping them steady with tongs for 1 min, or until the fat is melted and golden brown

Then lay the steaks flat and cook for 3 min on each side or until cooked through

Remove the pork steaks from the pan, cover and leave to rest for 5 min, reserving the pan for step 7

Drain and return the cooked parsnip to the cooking pot, add 1-2 tbsp of butter, a splash of milk, the remaining mustard and the grated cheese

Mash and season to your taste with salt and pepper, then cover until serving

Return the reserved pan to a medium heat and add 1-2 tbsp of olive oil

Once hot, add the garlic and cook for 30 sec, stirring constantly

Add the cavolo nero and lower the heat to low

Add up to 200ml (300ml) of water and cook for 3-4 min or until wilted and tender

Add any resting juices from the meat and mix through