Instructions: Slice the pork into 2 1/2cm cubes, place in a food processor, and whizz to a smooth paste.

Lay the potato slices in a steamer tray, sprinkle with the salt and pepper, and steam for 15 minutes. Remove from the heat and set aside. Trim the white stalks from the collard greens. Roll the green leaves tightly, lay them on a board, and slice into .75cm strips. Set aside.

Preheat the oven to 350F/180C. Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat and shallow-fry the onions until translucent about 5 minutes. Add the barley, curry powder, Rosemary, and ham hock broth, bring to a boil, reduce the heat, cover, and simmer for 30 minutes.

Heat the remaining oil in a large skillet over medium high and brown the ground pork as well (the meat actually turns a whitish colour). Stir well, breaking the meat into the texture of a fine crumb.

Remove the Rosemary sprig before turning the cooked onion/barley mixture onto the pork.

Deglaze the bottom of the vegetable skillet with the water and add this to the stewing mixture of pork and vegetables. Stir in the turnips, 1/2 cup of the dried cranberries and the pine nuts, and mix well.

Lay the cooked potato slices on top in overlapping circles. Press the potatoes gently, letting the juices well up through the gaps. Bake, uncovered, for 30 minutes. Just before serving, switch on the broiler and give the top a quick browning.

While the pie is cooking, spread the collard greens in a steamer tray, sprinkle with the 4 tablespoons cranberries, and cook for 4 minutes. Remove from the heat and set aside.

To serve:
Mound the cooked greens on top of the pie, letting the browned potatoes show through as a border, and present at the table with a flourish.

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