Bring a large saucepan of water to the boil with 1/2 tsp salt.
Peel and grate the garlic (or use a garlic press).
Trim the green beans. Grate the cheese.
Put the onion marmalade into a bowl and use a spoon to break it up.

Chop the potatoes into 2cm chunks (peel first if you prefer).
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 the oil is hot, add the pork steaks. Cook until browned, 2-3 mins on each side.
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: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
Spread the onion marmalade onto the pork 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 hot, add the green beans and season with salt and pepper.
Stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat and 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.
Once everything is ready, serve the pork with the mash, garlicky beans and a dollop of mayo (see ingredients for amount). Enjoy!