Pork Scotch with Kumara Colcannon and Mustard Sauce

Steps

1. a full kettle to the boil.
2. Pour boiling water into a pot and bring to the boil with the lid on. Once boiling, add kumara and a pinch of salt and cook for about 14 minutes, until tender. Add peas and cook for about 2 minutes, until heated through. Drain and return to pot with butter and milk and mash until smooth. Cover to keep warm.
3. While kumara is cooking, thinly shred cabbage until you have 3-4 cups worth. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook cabbage for about 3 minutes, until just tender. Season with salt and pepper and set aside in a small bowl. Reserve pan.
4. Pat pork dry and season with salt and pepper. Wipe out reserved pan and return to a medium heat with a drizzle of oil. Cook pork and sage (if using) for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest. Reserve pan.
5. While pork is cooking, combine all mustard sauce ingredients in a small bowl, until cornflour has dissolved then set aside. Add cabbage and spinach to pot with mashed kumara and stir to combine. Season to taste with salt and pepper.
6. Return reserved pan to medium heat. Add mustard sauce to pan and cook for about 2 minutes, until slightly thickened. Season to taste with salt and pepper. Slice pork thinly against the grain, add back to pan with any resting juices and toss to coat in mustard sauce.
7. divide kumara colcannon between plates and top with pork scotch and mustard sauce.