Pork Steak and Herby Salsa Verde

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil on high heat for the potatoes.

Halve the salad potatoes (no need to peel). 

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, drain the capers. Zest the lemon and cut into wedges.

Finely chop the capers and parsley (stalks and all), then add to a medium bowl.

Add the Dijon mustard, a good squeeze of lemon juice, and the olive oil and sugar for the salsa (see pantry for both amounts). 

Season with salt and pepper, mix together, then set your salsa verde aside. 

Once the carrots have roasted for 10 mins, remove the tray from the oven and drizzle the honey (see pantry for amount) over the carrots, season with salt and pepper, then toss to coat. 

Add the garlic parcel to the tray and pop back in the oven for the remaining time, 10-15 mins. 

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

Once 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, transfer to a plate and cover with another plate or foil to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. They're cooked when no longer pink in the middle.