Pan-Fried Pork with Mustard Colcannon

Peel and dice potatoes into 3cm pieces. Place in a saucepan of cold, salted water over medium heat. Bring to the boil and cook for 10 minutes or until cooked through.

Meanwhile, finely shred cabbage. Thinly slice leek and garlic. Heat 30ml (1½ tablespoons) oil in a frypan over medium heat. Add leek and garlic and cook, stirring, for 5 minutes or until softened. Add cabbage and ½ the mustard and cook, stirring regularly, for 8-10 minutes or until cabbage is soft and wilted. Season with salt and pepper and set aside.

Drain potatoes and return to saucepan with cream and ½ the butter. Season with salt and pepper. Bring to a simmer, remove from heat and mash until smooth.

Finely chop parsley leaves and stems. Fold through mash with cooked cabbage and season with salt and pepper.

Wipe out frypan, add remaining oil and return to medium heat. Season pork and cook for 4 minutes each side. Add remaining butter in the last 1 minute of cooking and, once melted, spoon over pork. Set aside to rest for 2 minutes.

Divide colcannon between plates and top with pork. Drizzle over any extra butter and serve with remaining mustard.