Cheesy Pork, Creamy Spinach & Green Beans

While the potatoes are roasting, chop the broccoli (see ingredients), including the stalk into small florets. Trim and halve the green beans. Finely chop the garlic.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and green beans and cook, tossing until tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, season the pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes.

While the pork is resting, wipe out the frying pan and return to a medium heat with a drizzle of olive oil. Add the remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients) and chicken-style stock powder (see ingredients) and cook until slightly reduced, 1-2 minutes. Remove the pan from the heat, then stir through the shredded Cheddar cheese and baby spinach leaves.