Mustard pork & sweet potato cake

Preheat oven to 180°C. Combine cream and mustard in a small bowl. Cover with plastic wrap and place in the fridge until required.

Roll pork in mustard seeds, pressing to evenly coat. Place in the fridge.

Combine sweet potato and egg in a bowl. Divide the mixture into 4 equal portions and roll each into a ball. Heat 2 tbs of oil in a large non-stick frying pan over high heat. Add balls to pan and use an egg lifter to flatten each into a 10cm (diameter) cake. Cook, uncovered, for 2 minutes each side or until golden brown. Transfer to a roasting pan. Add squash pieces and brush with 2 tsp of oil. Roast in preheated oven for 10-12 minutes or until cakes are crisp and squash is tender.

Meanwhile, heat remaining oil in frying pan over medium-high heat. Add pork and cook, turning occasionally, for 5 minutes or until sealed. Transfer to a baking tray and cook in oven for 10 minutes or until just cooked through. Cover loosely with foil and set aside for 3-4 minutes to rest.

Cut each pork piece into 6 slices. Place potato cakes on plates and top with pork slices. Scatter over squash and drizzle with the Dijon cream.