Peel and cut the swede into 2.5cm chunks. Put in a large saucepan and fill with enough water to cover. Cover with a lid and bring to a boil then reduce heat and simmer for 20 minutes, or until the swede is soft. Drain and discard the water, leave to stand with the lid on.

Meanwhile, rub the pork steaks with a little oil and season with pepper to taste. Heat a large frying pan and fry the pork for 2 minutes on each side until golden brown. Transfer to a plate to rest.

Peel and core the apple and cut into eight segments. Peel and slice the onion. Adding a little more oil to the pan, fry the apples, onions and sage for 5 minutes or until the apples have softened.

Make up the stock and pour over the mixture and spoon in the mustard, then return the pork to the pan and simmer for 10 minutes until the sauce has reduced by about a third and pork is cooked through.

While the pork is cooking, finely slice and add the savoy cabbage to a saucepan of water and boil for 10-15 minutes until cooked, then drain and discard the water.

Remove the lid on the swede, mash until smooth. Season with pepper and cook for a 1-2 minutes. Serve the pork with the mashed swede, boiled savoy cabbage and the mustard and apple mixture.