Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the green beans.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.

Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

Meanwhile, boil a half-full kettle. 

Return the now-empty frying pan back on medium heat. Add the garlic and fry for 30 secs.

Stir through the creme fraiche, chicken stock paste, pesto and the water for the sauce (see pantry for amount) and season with salt and pepper. 

Cook until thickened slightly, stirring occasionally, 2-3 mins.

Pour the boiled water into a saucepan with 1/2 tsp salt and heat on high.

Bring the water back to the boil, then add the beans and cook until just tender, 4-6 mins.

Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.

Transfer your pork steaks to your serving plates.

Serve the roasted potatoes and green beans alongside.

Finish by drizzling over the pesto sauce (reheat first if needed).

Enjoy!