Tarragon Pork

Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Trim the tops from the green beans and chop into three pieces. Put the panko breadcrumbs in a mixing bowl with the olive oil (amount specified in the ingredient list). Season with salt and black pepper. Mix well. Put the pork medallions in another mixing bowl with the tarragon, a pinch of salt, some black pepper and oil. Massage into the meat.

Heat a drizzle of oil in a frying pan on medium heat. Add the shallot and cook until softened, 4 mins. Then add half the garlic and cook for 1 minute more. Add the broccoli, beans, water (amount specified in the ingredient list) and half the chicken stock pot. Stir to dissolve the stock pot, cover with a lid or foil. Steam-fry the veggies in the stock until softened, 6-8 mins. Meanwhile, preheat your grill to high.

Once the potato is cooked, drain in a colander (but reserve the water). Pour the cream into the potato pan with some of the potato water (amount specified in the ingredient list), the remaining garlic and remaining stock pot. Stir to dissolve the stock pot and then return the drained potato to the pan. Simmer for 2-3 mins, stirring a couple of times. Remove from the heat.

Heat a drizzle of oil in another frying pan on medium-high heat. Once hot, lay in the pork and cook until golden brown, 4-5 mins on each side. TIP: The pork is cooked when it is no longer pink in the middle. Once cooked, remove to a plate, cover with foil and leave to rest. Put the creamy potato into an ovenproof dish and sprinkle over the breadcrumb mixture. Grill until golden brown, 3-5 mins.