Heat a large frying pan on medium-high heat with a drizzle of oil. Season the pork with salt. Once hot, render the pork fat, one steak at a time, by carefully pressing the streak of fat against the base of the pan until browned, 2-3 mins. Remove from the pan and repeat with the other steak(s). Coat the steaks with black pepper (see pantry) on either side and return them to the pan together. Brown the meat, 2-3 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the steaks are browned, reduce the heat to medium and fry for an additional 6-8 mins, turning every few mins. Once cooked, transfer to a plate and cover. IMPORTANT: The pork is cooked when no longer pink in the middle. Set the pan aside for later - no need to clean.

Meanwhile, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Heat the pan used for the pork on medium-high heat with a drizzle of oil. Add the mushrooms and season with salt and pepper. Cook, stirring frequently, until starting to brown, 2-3 mins. Add the garlic and paprika, cook for 1 more min. Stir in the chicken stock paste, water (see pantry) and half of the mustard. Reduce the heat to medium and simmer, 3-4 mins. During the last min, stir through the soured cream.

While the sauce cooks, heat another large frying pan on medium-high heat with a drizzle of oil. Add the cavolo nero. Add 1 tbsp of water per person and stir-fry the cavolo nero until starting to soften, 2-3 mins. Add in the peas, butter (see pantry) and remaining mustard. Pan-fry for a further 2-3 mins.

Slice your peppered pork steaks widthways and serve with the mustard greens alongside. Pour the stroganoff sauce over your pork, then sprinkle with parsley.