Japanese-Style BBQ Pork Loin With Miso Butter Corn

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your steak[s] out of the fridge, open the packet and let them adjust to room temperature

Chop your potatoes (skins on) into wedges

Add the potato wedges to one side of a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and give everything a good mix up

Add your sweetcorn cobettes to a large piece of tin foil with a generous knob of butter and half your miso (save the rest for later!)

Scrunch the tin foil around the corn until tightly sealed and add to the other side of the baking tray[s] – this is your miso butter corn

Put the tray[s] in the oven for 20-25 min or until the corn is tender and the wedges are golden and crisp

Meanwhile, peel and chop (or grate) your garlic

Trim, then slice your spring onion[s] finely

Add your soy sauce and mirin to a small bowl with the chopped garlic, the remaining miso, tomato ketchup, 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water

Give everything a good mix up – this is your Japanese-style BBQ sauce

Pat the pork loin steak[s] dry with kitchen paper, then season both sides with salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the seasoned steak[s] and cook for 3 min on each side or until they're browned

Once browned, add your Japanese-style BBQ sauce to the pan and cook for 2-3 min further or until the sauce has thickened and the pork is cooked through (no pink meat!)

Once done, transfer the cooked steak[s] to a clean chopping board and leave them to rest for 2 min, reserving the sauce in the pan – this is your Japanese-style BBQ pork loin

Once the wedges are golden and crisp, remove the tray[s] from the oven

Add your shichimi togarashi to the wedges and give everything a good mix up – these are your togarashi wedges