The most enjoyable pastime
Alright, admittedly the second most enjoyable pastime, but cooking definitely is unimpeachably on place two.
As I'm currently in the situation most people may call «unemployed», however which I prefer to dub «extended application period» , I have plenty of time for (a) applications  and (b) the creation and refinement of dishes. By the time I eventually get my studentship I could probably hire as a chef.
So yesterday's dinner was *ahem* «Pork chops in a mustard-white wine sauce severed with fresh parsley potatoes and seasonal vegetables ». As far as one can refer to anything shopped in Sainsbury's as «fresh» - well, the temperatures are for sure «fresh» .
To the recipe. We need: Pork loin steaks (preferably with bones, as it keeps the meat juicy), salt, pepper, flour, thyme, marjoram, white wine, Dijon mustard, cream, waxy potatoes, butter, parsley, carrots and leak (our «seasonal» vegetables).
Pork chops and white wine sauce:
- Season the pork chops from both sides with salt and pepper, then flour one side. Start frying at high heat in some oil with the floury side down until nicely golden. Depending on the thickness of your steaks this takes 2 to 3 minutes per side. You should have a close eye on it, as heated flour tends to stick even to non-stick pans.
- Put the steaks on an ovenproof plate, cover with tin-foil and transfer to a preheated oven (80-100 centigrade will do).
- Now pour a glass of white wine into your frying pan (do not clean in between!), add a tea-spoon of mustard, some thyme and marjoram. Let it simmer until the alcohol is evaporated, then pour in a small cup of cream and leave with an occasional stir at low heat until the sauce thickens.
And our side-dishes:
- Peel the potatoes (unless you want to make mash you should use a waxy brand), cut into reasonable chunks, place in a pressure cooker with a tiny amount of water (5-10mm high) and heat until the pressure-meter reaches the second ring. Turn down the heat and leave at high pressure for seven minutes. Since I've never boiled potatoes normally, I'm afraid I can't advise you on this. I suppose if the boiled potato slides off a fork easily it's done.
- In a pan/pot melt some butter, add chopped parsley and sway the potatoes gently in the mixture until they are covered in a tasty butter-parsley coat (they shouldn't be green though!). Season with salt.
- The rest is even easier: Chop carrots and leak into little wafers and rings respectively and fry gently in some butter until soft-ish.
- If you are eager, also boil some green-beans in salted water. Alternatively, peas, sugar-snap or any imaginable vegetable will do as well (okay, I wouldn't recommend aubergines as they tend to sponge up all the grease).
Unfortunately, my camera was out of battery. You'll have to use your imagination for the looks of the dish.
 My BHF application failed on the project, so I'm on the market once again.
 Cover letter or CV anyone? I am a pro by now!
 Hooray for globalisation! Wonder where they are in season right now.
 For anyone who's now confused due to a lack of delightful British shopping experience: the refrigerating units don't have doors and thus supermarkets turn into a cold-distribution centres.