Premium Pork Fillet & Mushroom Black Garlic Cream

While the pork is roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and 1/2 the butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potatoes are cooking, roughly chop the silverbeet. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth.

Wipe out and return the frying pan to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat and add the remaining butter. Add the silverbeet and cook, stirring until softened, 2-3 minutes. Season with salt and pepper and set aside, covered to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until well browned, 5-6 minutes. Reduce the heat to medium and add the black garlic, light thickened cream and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 1-2 minutes.