Pork Steak and Creamy Peppercorn Sauce

Meanwhile, bring a large saucepan of water with 0.5 tsp salt to the boil for the veg.

Halve, peel and thinly slice the shallot. Cut the broccoli into florets (like small trees), halving any larger ones.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.

Once the pan is hot, add the pork steaks. Cook 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: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

While the pork is resting, return your (now empty) frying pan to medium heat with a drizzle of oil.

Once hot, add the shallot and cook until soft, stirring frequently, 3-4 mins.

Add the cracked black pepper, then stir in the chicken stock paste and water for the sauce (see ingredients for amount). Allow it to reduce by half, 3-4 mins.

While the sauce simmers, add the broccoli to the pan of boiling water and cook until tender, 4-5 mins.

Once cooked, drain in a colander and return to the pan to keep warm.

Stir the creme fraiche into the sauce, bring back to the boil, then remove from the heat. TIP: Add a splash of water to loosen if needed.