Pork Steaks and Apple & Sage Glaze

Meanwhile, roughly chop the parsley (stalks and all).

Halve, peel and thinly slice the white onion. Grate the remaining garlic (or use a garlic press). 

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side.

Reduce the heat to medium, add the onion and leeks and fry for an additional 4-6 mins, turning the steaks every couple of mins.

Once the pork steaks are cooked through, remove them from the pan and pop them on a plate to rest (keep the veg in the pan). IMPORTANT: The pork is cooked when no longer pink in the middle. Cover with another plate or foil to keep warm. 

Meanwhile, stir the grated garlic into the veg and stir-fry, 30 secs more. Add the apple and sage jelly, chicken stock paste and water for the sauce (see pantry for amount). Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins. Add a splash of water if it's a little thick.

Once thickened stir in half the parsley and the butter (see pantry for amount) and remove from the heat. Add your steak back in, turn to coat in the sauce. 

When the potatoes have 1 min left, add the spinach to the same pan. Boil until piping hot, 1 min more.

Once the potatoes and spinach are cooked, drain in a colander and return to the pan.

Add a knob of butter and a splash of milk (if you have any) and roughly mash. Stir in the remaining parsley and hard Italian style cheese. Season with salt and pepper. 

Cover with a lid to keep warm until ready to serve.