1x Pannage Pork Collar

1/2 bunch Rainbow Chard

100g Pancetta

100g Oyster Mushrooms

50g Butter

4tbsp Wholgrain Mustard

50g Veal Jus

100ml Double cream


1. Season and pan sear pork, cook in oven for 6min and rest

2. Fry pancetta in frying pan until crispy, remove from pan and fry mushrooms.

3. Dip chard into boiling water for 20 seconds to wilt, butter & season

4. Heat veal jus and finish with cream & mustard

5. Plate dish and garnish.