Pork cutlets with creamy celeriac mash remind Katie Quinn Davies of all thats good and comforting about British pub food.
- Preheat oven to 180°C. Whiz the onion and garlic in a food processor until finely chopped. Transfer to a bowl with the breadcrumbs. Whiz the nuts, parsley and sage until finely chopped, then add to the breadcrumb mixture and season.
- Spread 1 teaspoon mustard over each pork cutlet, then top with the crumbs, pressing to make it stick. Wrap remaining crumbs in foil and place with pork on a wire rack set over a small roasting pan. Pour 1 cup (250ml) water into the base of the pan and cover with foil. Roast for 25 minutes, then remove the foil and roast for a further 20-25 minutes until pork is cooked through and crumb is golden and crisp.
- Meanwhile, to make the sauce, warm stock in a small saucepan over medium heat. Add the cream, vinegar, maple syrup and remaining 3 teaspoons mustard, then cook, stirring, for 10-12 minutes until slightly thickened. Cover and keep warm.
- For mash, place celeriac and potato in a saucepan of cold water. Bring to the boil, then reduce heat to medium and cook for 15-20 minutes until tender. Drain, then pass through a potato ricer or mash until smooth. Place milk and cream in a small saucepan over medium heat and bring to a simmer. Pour into the mash with the butter, then whisk until smooth and creamy. Season.
- Unwrap the crumb mixture. Serve the pork cutlets on top of the celeriac mash, drizzle with cream sauce and sprinkle with extra crumbs.
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