Caribbean Pork & Coconut Sauce

While the kumara is cooking, cut the broccoli into small florets, then roughly chop the stalk. Cut the courgette into thin sticks. Finely chop the garlic.

In a medium bowl, combine 1/2 the mild Caribbean jerk seasoning and a drizzle of olive oil. Add the pork loin steaks and turn to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the pork until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the broccoli and courgette, tossing, until tender, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer the greens to the serving plates.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining mild Caribbean jerk seasoning until fragrant, 1 minute. Add the coconut milk and any pork resting juices, then season. Stir and cook until thickened slightly, 2-3 minutes.