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FILLET OF PORK WITH A BUTTER BEAN & GRAIN MUSTARD SAUCE, FINE BEANS AND POTATO SCALE PIE

Ingredients
4 x 5oz pieces pork fillet (trimmed of all traces of silverskin)
2 shallots (peeled and minced)
1 small garlic clove (peeled and minced)
2oz pancetta
5 fl oz double cream
1/2 pint chicken stock
1 rounded teaspoon grain mustard
4 fl oz white wine
1 x 5oz tin butter beans (drained and rinsed in cold water)
1 small pack fine green beans
3 old potatoes
4 large flat mushrooms
4 metal rings (or a Yorkshire pudding tin)
Salt and pepper
Butter

Method:
1. Begin with the potatoes which should be peeled then finely sliced (either in a food processor or by hand), then thoroughly washed to remove as much starch as possible.
2.Remove from the water and transfer to a gleaming, clean tea towel and dry as well as possible.
3.Take a baking sheet and lib-erally grease it with butter, place the four metal rings onto the sheet (if you don't have any metal rings it is possible to use a Yorkshire pudding tin,but the pies won't be as deep so you may want to make eight pies and stack them two on top of each other). Melt about 2oz butter and run the potato slices through the melted butter to lightly coat, then layer the potato slices in each of the four rings (season well with salt and black pepper as you go.
Bake in an oven at 180 degrees Centigrade for about one hour or until cooked through.
4. Take a large open mouthed pan and heat until very hot. Add the pancetta and cook for a few moments to seal, turn down the heat and add the shallots and garlic sweat off in the oil created by the pancetta until softened.
5. Remove from the pan and place to one side. Add the pork fillets to the hot pan (again the residual fat from the pancetta should suffice, but it may be necessary to add a very small amount of vegetable oil to the pan).
6.Seal the pork on all sides, then remove to a hot oven at 200 degrees Centigrade for approximately 15 minutes, or until cooked through.
7.Remove the pork from the pan and leave to one side to rest and relax.
8. While the pork is cooking, de-glaze the pan by adding the white wine to the hot pan and let it bubble down to reduce it by half.
9. At this point, add the chicken stock and let it bubble down by about a third, add the butter beans and ensure they are thoroughly heated through.
10.Meanwhile take a sauté pan and melt some butter, place the rinsed whole flat mushrooms into the hot pan with a good grinding of salt and black pepper. Cook over a high heat moving around from time to time. Then remove from the heat.
11. Finish the sauce with the cream and finally the mustard.
12.Trim the stalk ends of the fine beans and briefly cook in rolling boiling water with sea salt. When almost cooked, remove from heat, drain well and place to one side.
13.To serve, place a potato scale pie in the centre of each plate, top with a mushroom, spoon the sauce around the outside of the potato pie, cut each piece of pork fillet in half diagonally and arrange on top of the pie, finally add a good handful of fine beans. Resist if you can!