Seared Pork & Creamy Tarragon Sauce

Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter, milk, the salt and wholegrain mustard (see ingredients), then mash until smooth. Cover to keep warm. TIP: Add as little or as much mustard as you like, depending on taste.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the brown and green beans until softened, 3-4 minutes. Add the silverbeet and garlic and cook until wilted, 2-3 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork loin steaks 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. TIP: Pork can be served slightly blushing pink in the centre.

Return the frying pan to a low heat. Cook the longlife cream (see ingredients), chicken-style stock powder (see ingredients) and tarragon until warmed through and fragrant, 2-3 minutes. Stir through any pork resting juices. TIP: Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour to the sauce! TIP: Tarragon has a mild aniseed flavour, add less if you're not a fan!