Pork Steaks and Peppercorn Sauce

Pop the potatoes into one of the pans of boiling water and cook until you can easily slip a knife through, 15-20 mins. Once 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 to taste with salt and pepper. Cover with a lid to keep warm then set aside.

While the potatoes cook, heat a drizzle of oil in a large frying pan on high heat. Season the pork with salt and pepper. Once hot, add the pork steaks to the pan. Cook until browned, 1-2 mins on each side. Transfer to a baking tray and top with the rosemary sprigs. Cook on the top shelf of your oven until cooked through, 6-8 mins. IMPORTANT: Wash your hands after handling raw meat. The pork is cooked when no longer pink in the middle. Once cooked, transfer the pork to a plate and cover with another plate or foil to rest.

Meanwhile, heat a drizzle of oil in your (now empty) frying pan on medium heat. Add the shallot and stir until softened, 3-4 mins. Add the cracked black pepper, chicken stock paste and water for the sauce (see ingredients for amount). Allow it to reduce until thickened, 2-3 mins.

While the sauce is reducing, add the broccoli to your second pan of boiling water. Cook until tender, 4-5 mins - it should still have a bit of a bite. Once cooked, drain in the colander.