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). Trim the green beans. Grate the cheese. Pop the onion marmalade into a small 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 steaks with salt and pepper. Once the pan is hot, lay in the pork, fry until golden brown, 2-3 mins each side. Meanwhile, preheat your grill to high. IMPORTANT: Wash your hands and equipment after handling raw meat. Transfer the pork to a baking tray (don't wash your pan). Divide the onion marmalade between the steaks, then use a spoon to spread it out. Top with the grated cheese, pressing it down with the back of the spoon.

When your grill is hot, grill the pork until the cheese is golden and bubbly, 2-3 mins. IMPORTANT: The pork is cooked when no longer pink in the middle. 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 stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan 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 steaks with the mash and garlicky beans alongside. Enjoy!