Pork Fillet & Creamy Black Garlic Mushrooms with Mash & Silverbeet

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, then mash with a potato masher or fork until smooth. Cover 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. Set aside. 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. Transfer to a plate.

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.