Step 1

Preheat oven to 180°C. Whiz the onion and garlic in a food processor until finely chopped. Transfer to a bowl with the breadcrumbs. Whiz the nuts, parsley and sage until finely chopped, then add to the breadcrumb mixture and season.

Step 2

Spread 1 teaspoon mustard over each pork cutlet, then top with the crumbs, pressing to make it stick. Wrap remaining crumbs in foil and place with pork on a wire rack set over a small roasting pan. Pour 1 cup (250ml) water into the base of the pan and cover with foil. Roast for 25 minutes, then remove the foil and roast for a further 20-25 minutes until pork is cooked through and crumb is golden and crisp.

Step 3

Meanwhile, to make the sauce, warm stock in a small saucepan over medium heat. Add the cream, vinegar, maple syrup and remaining 3 teaspoons mustard, then cook, stirring, for 10-12 minutes until slightly thickened. Cover and keep warm.

Step 4

For mash, place celeriac and potato in a saucepan of cold water. Bring to the boil, then reduce heat to medium and cook for 15-20 minutes until tender. Drain, then pass through a potato ricer or mash until smooth. Place milk and cream in a small saucepan over medium heat and bring to a simmer. Pour into the mash with the butter, then whisk until smooth and creamy. Season.

Step 5

Unwrap the crumb mixture. Serve the pork cutlets on top of the celeriac mash, drizzle with cream sauce and sprinkle with extra crumbs.