Preheat the oven to 160C/Gas 4/fan oven 140C. Rub the flora cuisine all over the surface of a gratin dish or ramekins. Peel and slice the potatoes to a width of 3mm/1⁄8in. Lay the slices on a clean tea towel and pat dry. Keep them covered with the tea towel while you prepare the rest of the ingredients. Pour the milk and cream into a saucepan. Add the garlic. Slowly heat the milk and just as it is about to reach boiling point and you see bubbles appearing around the edge of the pan, remove it from the heat. Strain the liquid into a large jug, sprinkle in the nutmeg and keep warm. Layer half the potato slices in the dish, slightly overlapping the slices and sprinkling with a little salt and freshly ground pepper between each layer. You don’t have to be too neat with the lower layers, but keep some of your best slices for later, so the top looks good. Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Bake for about one hour, until golden and tender. Meanwhile, prepare the pork. Heat the butter substitute I n a frying pan and sauté the meat until golden brown and cooked through (2-3 minutes on each side). Remove from pan and put aside. Add the mushrooms to the pan and fry till golden, add garlic and fry 1 minute. Add mustard, chicken stock and wine, bring to the boil, reduce heat and simmer 5-10 minutes. Stir in the cream and heat through. Meanwhile prepare the vegetables and potatoes and serve with the pork with the sauce spooned over.