Pork & Mustard Mushroom

Boil a kettle (used in steps 1 and 5)

Chop the potatoes, leaving the skin on, into 2cm wedges

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

Season the pork with salt and pepper on both sides

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

Once the oil is hot, add the pork and cook for 3-4 min each side, or until cooked to your preference

Remove the pork from the pan (reserving the pan for step 5) to a plate

Cover loosely with a tea towel to rest

Meanwhile, peel and finely dice the onion

Remove and discard the tough green tops and the root(s) of the leek(s)

Slice the leeks diagonally into 2cm pieces

Cut the mushroom in half and slice finely

Return the pork pan to a medium heat

Once hot, add the onions and a pinch of salt and cook for 1 min

Add the mushroom(s), leek(s), 30g (60g) of butter, and a few splashes of kettle water, stirring to coat

Cook for a further 2-3 min until the leek and mushroom have softened

Meanwhile, peel and finely chop the garlic

Add 30ml (60ml) of milk, the mustard, and the garlic to the pan

Cook for 1 min, stirring to combine

Add any resting juices from the meat

Season to your taste with salt and pepper

Drain and return the potatoes to the pot

Crush the potatoes up slightly with the back of a wooden spoon

Season to taste with salt and pepper and 1/2 tbsp (1 tbsp) of olive oil