Pork Loin With Minted Broad Bean & Potato Smash W. Tenderstem Broccoli

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature, then boil a kettle

Chop your potatoes (skins on) into bite-sized pieces, then add to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10-12 min

Cover your steak[s] in cling film and bash them with a rolling pin until evenly flattened to approx. 1cm in thickness

Combine a handful of flour on a plate with a generous pinch of salt and pepper, then press the flattened steak[s] into the seasoned flour until well coated – this is your coated pork

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

Once hot, add the coated pork and cook for 6-7 min on each side or until golden and cooked through (no pink meat!)

Once cooked through, transfer the pork to a plate to rest (save the pan for later!)

While the pork cooks, reboil half a kettle

Peel and finely chop (or grate) your garlic

Once the potatoes are nearly done, add your broad beans to the pot and cook for 1-2 min further

Once done, drain and return to the pot to steam dry

Crush lightly with a fork and add your mint sauce, 1 tbsp [1 1/2 tbsp] [2 tbsp] of butter and a generous pinch of salt

Give everything a good mix up – this is your minted broad bean & potato smash

Return the reserved pan to a medium-high heat

Combine your gravy base with 125ml [200ml] [250ml] boiled water and whisk thoroughly

Once hot, add the chopped garlic and cook for 30 secs or until fragrant

Once fragrant, add the gravy mix to the pan and cook for 2-3 min, stirring regularly, or until thickened – this is your gravy

Slice the rested steak finely on a clean board