Pre-heat your oven on to a temperature of 180°C / 350°F / Gas Mark 4.
Peel potatoes and roast until golden brown. Remove the excess fat from the pork fillets, take off the excess fat.
Slice the two pork fillets in half and place into a hot frying pan with a little oil, colour evenly all around, then pop into the oven for around 5-8 minutes, turning every couple of minutes.
Remove and discard dark green outer leaves and root from the bottom of cabbage.
Cut cabbage leaves into pieces taking care to discard the hard stem in the middle of the leaves. Blanch pieces in salted boiling water, cook for a couple of minutes, then refresh in iced, salted water and when cooled drain well and put to one side until later.
Peel and wash the carrots then cut into small batons. Cook and once cooked refresh the same way as the Savoy cabbage. When you are ready to serve the carrots, pop back into boiling water just for a minute, drain well and mix in a little butter and serve.
Add a little water and butter to a small pan and bring to the boil. Once boiling mix in gently the Savoy cabbage and allow to cook slowly. The butter mixture will give the cabbage leaves a lovely shiny look.
Fry mushrooms lightly in a little olive oil and season to taste.
