900g potatoes (King Edward or Maris Piper), peeled and cut into chunks
85g butter (add extra for a real treat)
For the mustard cream:
2tsp olive oil
1 large shallot, finely chopped
300ml double cream
1½tbsp Dijon mustard
1tbsp whole grain mustard
salt and black pepper
For the champ, heat the milk and spring onions in a small pan over a low heat. Once simmering, remove from the heat and leave to infuse.
Boil the potatoes until tender. Drain the water and return the potatoes to the pan. Add the butter and mash until completely smooth. Reheat the infused milk, then add this to the potatoes a little at a time – mixing constantly with a wooden spoon to fluff up the mash. Season to taste.
For the mustard cream: heat the olive oil in a sauté pan over a medium heat. Add the shallot and cook gently until softened. Once the shallot is soft, remove the pan from the heat and add the brandy. Return the pan to the heat and continue stirring to deglaze. Continue cooking for 2 mins to allow the alcohol to evaporate. Reduce the heat and add the cream. Simmer gently for 5-6 mins. Stir in the mustards, season to taste, and set the sauce aside to keep warm.
For the bacon loin steaks: start with cold oil in a cold pan, add the pork and bring the pan up to a medium heat (this helps caramelise the fat perfectly). Once the pan is up to temperature, cook the steaks until they reach an internal temperature of 75C – turning every couple of minutes and ensuring all the fat is caramelised.
Steam the broccoli for 5-6 mins (or until tender).
To serve, start with a generous portion of champ in the centre of each plate. Add a couple of florets of broccoli, then top with the bacon loin steak. Finish with the mustard cream sauce on the plate to allow each guest to choose how much to add to their pork, and serve.