Pork steaks with creamy mushrooms & mash

Add the potatoes to a large saucepan and cover with salted water. Bring to the boil, then simmer for 15-20 minutes until tender. Steam the cavolo nero in a colander above the potatoes for the final 5 minutes. Drain the potatoes, allow to steam dry, then mash with the butter and 1 heaped tbsp crème fraîche. Season well.

Meanwhile, put the oil in a large frying pan on a high heat. Season the pork steaks and fry for 6-8 minutes, turning occasionally, until golden and cooked through with no pink meat and juices that run clear. Remove to a plate.

Return the pan to a medium heat. Tear any large mushrooms in half, then add to the pan and cook for 8-10 minutes until golden. Add the garlic and stir for 2 minutes more, then add the remaining crème fraîche, the mustard and parsley. Stir over the heat for 2 minutes, adding a splash of water to loosen if needed.

Spoon the mash and cavolo nero onto plates. Add the pork steaks, sliced, with any resting juice poured over, then spoon over the mushrooms and sauce and serve.