Pork Steak & Blue Cheese Sauce

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Cut the sweet potatoes (skins on) into wedges

Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven for 20-25 min or until the wedges are tender and starting to crisp

Meanwhile, melt 15g [30g] butter in a pot over a medium heat

Once melted, add 15g [30g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms - this is your roux

Gradually whisk 150ml [300ml] milk into the roux, a little at a time and cook for 5 min or until a smooth, thick sauce remains

Crumble in the blue cheese (not keen on blue cheese? Just add half!) and cook for 1 min further or until melted - this is your blue cheese sauce

Combine the Dijon mustard, white wine vinegar, a small pinch of sugar, a pinch of salt and 1 tbsp [2 tbsp] olive oil in a large bowl - this is your mustard dressing

Pat the pork loin steaks dry

Rub them with a little vegetable oil and season both sides with salt and pepper

Heat a large, wide-based pan (preferably non-stick) with a matching lid over a medium-high heat

Once hot, add the pork and cook for 2-4 min on each side or until they're browned and cooked through

Once cooked, transfer them to a plate and leave them to rest 

Meanwhile, add the baby kale to the mustard dressing and give everything a good mix up