Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop them on a baking tray, drizzle with oil, season with salt and pepper. Toss to coat. Roast on the top shelf of your oven until golden on the outside and soft in the middle, 25-30 mins. Turn halfway through cooking.
Peel and grate the garlic (or use a garlic press). Grate the cheddar cheese. Put the onion marmalade into a bowl and use a spoon to break it up.
Heat a drizzle of oil in a pan on medium high heat. Season the pork with salt and pepper. Once the pan is hot, lay in the pork, fry until golden brown, 4-5 mins each side. IMPORTANT: Wash your hands after handling raw meat. Transfer the pork to a baking tray (don't wash your pan). Divide the onion marmalade between the top of each steak, use a spoon to spread it out. Divide the cheese between the tops of the steaks, press it down with the back of a spoon.
Once the potatoes are cooked, transfer them to the bottom shelf of the oven and switch the oven to grill on high heat. TIP: If your grill is separate to your oven, you can leave your potatoes where they are until ready and heat your grill to high. When hot, grill the pork until the cheese is golden and bubbly, 3-5 mins. IMPORTANT: The pork is cooked when no longer pink in the middle. Allow to rest for 2 mins before serving.
While the pork is grilling, pop your now empty frying pan back on medium high heat. Add a drizzle of oil if the pan is dry. Add the spring greens with a splash of water and season with salt and pepper. Stir fry until softened, 4-5 mins, then add the garlic. Stir together and cook for another minute. Remove the pan from the heat.
Once everything is ready, serve the pork with the wedges and garlicky greens alongside. Pour over any juices from the tray and enjoy!