Pepper-crusted pork with crushed potatoes and fragrant spiced oil

Preheat oven to 200°C fan-forced. Place potatoes in a saucepan of cold salted water, bring to the boil over high heat and cook until tender (15-20 minutes). Drain, set aside to steam dry (2 minutes), then return to pan and shake to roughen edges.

Meanwhile, place crushed black pepper on a plate. Brush pork cutlets with 2 tsp olive oil and press pork into pepper to coat, then set aside.

Heat butter and 2 tbsp olive oil in an ovenproof frying pan over medium heat. Add curry leaves, garlic, spices and 1 tsp salt flakes; cook, stirring constantly, until fragrant and mustard seeds begin to pop (30 seconds to 1 minute). Remove from heat; carefully pour over potatoes and toss to coat.

Wipe pan clean with paper towel. Add 2 tbsp oil to pan and return to medium heat. Add pork and cook until light golden (4-5 minutes each side). Transfer pan to oven and roast until pork is caramelised and just cooked through (5 minutes). Transfer pork to a plate to rest (5 minutes).

Divide pork and potatoes among plates; serve with mustard on the side.