Pork Steaks and Mustard Chive Sauce

Meanwhile, trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Trim and halve the radishes. Pop the carrots and radishes onto another large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast on the top shelf of your oven until golden and tender, 20-25 mins. Turn halfway through.

While everything cooks, halve, peel and chop the red onion into small pieces. Roughly chop the chives (use scissors it easier).

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 to the pan. Cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 6-8 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 rests, pop your (now empty) pan back on medium heat with a drizzle of oil. When hot, add the onion and cook until softened, 4-5 mins. Stir in the the water for the sauce (see ingredients for amount), mustard and chicken stock paste, then bring to the boil. Simmer until reduced by half, 2-3 mins. Stir through the creme fraiche and half the chives, bring back to the boil, then remove from the heat.