700g/1lb 9oz Swiss chard, trimmed, chopped into 2cm/¾in slices
4 garlic cloves, lightly crushed
1 onion, sliced
4 sprigs fresh flatleaf parsley
2 large potatoes, peeled and cut into 1.5cm/½in pieces
4 sprigs fresh thyme
1 tsp English mustard powder
200ml/7fl oz chicken stock
50²µ/1¾´Ç³ú plain flour
2 bay leaves
1 tsp black peppercorns
salt and freshly ground black pepper
2 tbsp dark brown sugar
2 tbsp yellow mustard seeds, 1 tbsp soaked in cold water overnight
1 tbsp brown mustard seeds, soaked in water overnight
2 tbsp sea salt flakes
75g/2½oz unsalted butter
50²µ/1¾´Ç³ú unsalted butter
100²µ/3½´Ç³ú ³Ò°ù³Ü²âè°ù±ð, grated
400ml/14fl oz full-fat milk
1 x 1-1.2kg/2lb 4oz-2lb 10oz six-rib pork loin rack, French-trimmed (ask your butcher to do this for you)
500ml/18fl oz beer, preferably a good-quality ale
100²µ/3½´Ç³ú brioche, roughly torn