Pork Steak and Lemon Chive Butter

a) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes.

b) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.

b) 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.

c) 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.

a) Meanwhile, finely chop the chives (use scissors if easier). Zest and halve the lemon (see ingredients for amount). Trim and halve the green beans.

b) In a small bowl, add the chives, softened butter and a pinch of lemon zest. Using the back of a fork, mash until smooth. Season with a pinch of salt, then set aside.

c) Once the steaks are cooked, transfer to a board, cover with foil and allow to rest.

a) Bring a saucepan of water to the boil with ¼ tsp salt for the peas. 

b) When boiling, add the green beans and peas to the water and cook for 4-5 mins. 

c) Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.

d) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir in the Italian style cheese.