Mary Berry's Pork With Mushroom Crust

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1/2 tbsp (1 tbsp) olive oil over a high heat

Pat the pork dry and season with salt and pepper

Once the pan is hot, sear the fatty edges of the pork for 1 min (use tongs to hold them in place), then cook for 2 min on each side or until golden

Meanwhile, line a baking tray with foil

Transfer the pork to the tray and set aside to cool down completely, reserving the pan for later

Peel and slice the onion(s) finely

Return the pan to a high heat with a knob of butter

Once hot, add the onions and cook for 3 min until starting to turn glossy, stirring constantly

Cover the pan with a lid, reduce the heat to low and cook for 10-15 min or until softened and golden

Meanwhile, slice the mushrooms thinly

Grate the cheese

Cut the potatoes into bite-size chunks

Trim the green beans and cut in half

Boil a kettle

Once the onions are soft and brown, remove the lid and increase the heat to high to drive off any excess moisture

Add the mushrooms to the onions and cook for 5 min or until browned and all the liquid has evaporated, then remove the pan from the heat and season lightly with salt and pepper

Spread the mustard over the cooled pork

Spoon the mushroom mixture on top, dividing it evenly between the pork steaks

Sprinkle with the panko breadcrumbs, grated cheese and paprika

Bake in the oven for 10-15 min or until a golden crust has formed and the pork is cooked through

Meanwhile, add the potatoes to a pot of salted boiling water with a matching lid over a high heat

Bring to the boil and cook, covered, for an initial 7 min or until nearly cooked

Add the beans and cook, covered, for 3-4 min further or until tender but with a slight bite

Drain the lot