Tonight's the Night Pork Steak in Tomato Sauce

Meanwhile, bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the green beans.

Grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

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. Cover with a lid to keep warm.

Preheat your grill to high for the pork.

Heat a drizzle of oil in the (now empty) pork frying pan on medium-high heat. Once hot, add half the garlic and fry for 1 min. 

Next, stir in the passata, chicken stock paste and sugar (see pantry for amount). Cook until thickened slightly, 2-3 mins. Taste and season with salt and pepper.

Spoon the tomato sauce over the pork steaks in the ovenproof dish and top with the cheese. Grill until melted and bubbly, 4-5 mins.

Cover the pork with a lid or foil to keep warm.

Meanwhile, clean the (now empty) sauce frying pan and pop back on medium-high heat with a drizzle of oil. 

Once hot, add the savoy cabbage and green beans. Stir-fry until starting to char, 2-3 mins.

Stir in the remaining garlic, turn the heat down to medium and cook for 1 min. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the veg is tender, 4-5 mins. Remove from the heat.