Pork Steak and Creamy Tarragon Sauce

Meanwhile, pick the tarragon leaves from their stalks and finely chop (see ingredients for amount, discard the stalks).
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Stir-fry until softened, 4-6 mins.
Once softened, transfer to a bowl and set aside.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. Season the pork with salt and pepper.
Once hot, fry the pork steaks until browned, 2-3 mins each side. Reduce to medium heat and fry for 4-6 mins more, turning every couple of mins.
Once cooked, remove to a plate, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

Pop the frying pan back on medium heat and add the cooked leeks, chicken stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then simmer until the liquid has reduced by half, 2-3 mins.
Once thickened, stir in the soured cream and tarragon until piping hot, then remove from the heat. Taste and season with salt and pepper if needed.