Bring a large saucepan of water to the boil with 1/2 tsp salt.

Chop the potatoes into 2cm chunks (peel first if you prefer). Peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways. Grate the cheese.

Put the onion marmalade into a bowl and use a spoon to break it up.

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

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.

Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side. IMPORTANT: Wash your hands and equipment after handling raw meat.

Reduce the heat to medium, then fry for an additional 4-6 mins, turning every couple of mins.

Meanwhile, preheat your grill to high.

Once the pork is cooked, transfer to a baking tray. IMPORTANT: The pork is cooked when no longer pink in the middle.

Spread the onion marmalade onto the steaks. Top with the grated cheese, pressing it down with the back of a spoon.

When hot, grill until the cheese is golden and bubbly, 2-3 mins. Allow to rest for 2 mins before serving.

While the pork is grilling, pop your (now empty) frying pan back on medium-high heat. Add a drizzle of oil if the pan is dry.

Once the oil is hot, add the Tenderstem® and stir-fry for 2-3 mins.

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

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 2-3 mins more. Season with salt and pepper.

Meanwhile, 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.

When everything's ready, serve the pork with the mash, garlicky broccoli and a dollop of mayo (see pantry for amount) alongside.

Enjoy!