Pork Steak

Pop the potato into one of the pans of boiling water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander and return to the pan off the heat, with a lid on (or cover with some foil).

Meanwhile put a frying pan on high heat (no oil). Rub each pork steak with oil and season with salt and pepper. When the pan is hot, fry the pork, 1-2 mins each side. Transfer to a baking tray (keep the pan for later) and top with the rosemary sprigs. Cook on the top shelf of your oven for 8-10 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, remove from your oven, cover with foil and set aside to rest.

Meanwhile, heat a splash of oil in your now empty frying pan on medium heat and add the shallot. Fry until soft, about 4 mins. In the meantime, put the black peppercorns in a freezer bag, lightly crush them using a heavy pan. Add them to the shallot along with the chicken stock powder and water (see ingredients for amount). Bring to the boil and bubble away until reduced by half (add a splash of water if it gets a bit thick!).

While the sauce is reducing, add the broccoli to your second pan of boiling water. Cook until tender, 4 mins - it should still have a bit of a bite! Drain in the colander.