Garlic-Herb Pork & Creamy Leek-Peppercorn Sauce

While the potato and parsnip are cooking, roughly chop the cavolo nero kale. Thinly slice the leek. Finely chop the garlic. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the garlic & herb 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. Transfer to a plate, cover with foil and rest for 5 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

While the pork is resting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the kale until tender, 2-3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and set aside.

Return the frying pan to a medium heat with a drizzle of olive oil. Cook the leek until softened, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the longlife cream (see ingredients), pork resting juices, crushed peppercorns and chicken-style stock powder and cook until thickened, 2-3 minutes.