Pork with mustard and cider, mash with leeks, roast sprouts, mushrooms and onions

Dinners have taken a definite wintery turn.  This was easy, and lovely.  Roast sprouts have a sweetness which can be missing in the boiled/steamed versions - try them!

Leeks
Potatoes
Butter
Onions
Mushrooms
Olive oil
Garlic
Sprouts
Pork steaks
Dry cider
Wholegrain mustard
Pork stock cube

1.  Slice and rinse leeks, put into a steamer and steam over the boiling potatoes.
2.  Peel potatoes and cut into chunks, boil in salted water.
3.  Chop onions and mushrooms and toss in olive oil, add crushed garlic - roast in an oven dish for about 30 minutes.
4.  Prepare sprouts by removing scruffy outer leaves and toss in olive oil, roast for about 30 minutes.
5.  Mash the potatoes, beat in leeks and butter - put into the oven with everything else.
6.  Fry the pork in a little olive oil, turn and fry on the other side.  Then add a big spoonful of wholegrain mustard, a pork stock cube and half a bottle of dry cider.  Simmer for about 5 minutes.
7.  Serve, scoff …. yum