Sage-Roasted Pork Steak With Gravy-Braised Peas

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

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

Chop your potato[es] (skins on) into bite-sized pieces

Strip your sage leaves from their stems and discard the stems

Add the chopped potato and butternut squash cubes to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min

Peel and finely slice your brown onion[s]

Peel and finely slice (don't chop!) your garlic

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

Once hot, add the sliced onion with a generous pinch of salt and pepper and cook for 8-10 min or until softened and caramelised

Once caramelised, add the sliced garlic and cook for 1 min further

Trim the fat from your pork loin steak[s] and season each steak with a pinch of salt and pepper

Lay the sage leaves on top of each steak then drizzle with vegetable oil

Once the potato and butternut have had 15 min, add the seasoned steak[s] and any extra sage leaves to the tray[s]

Return the tray[s] to the oven for a final 13-15 min or until the pork steaks are cooked through (no pink meat!) – these are your sage-roasted pork steak[s]

Boil half a kettle

Dissolve your chicken stock mix in 250ml [325ml] [400ml] boiled water - this is your chicken stock

Add a knob of butter and 1 tsp [1 1/2 tsp] [2 tsp] flour to the caramelised onions and cook for 1 min

Add the chicken stock to the pan and cook for 3-4 min or until reduced to a gravy-like consistency

Once reduced, add your blanched peas and cook for a final 1 min or until they're warmed through – these are your gravy-braised peas