Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Peel and grate the garlic (or use a garlic press). Grate the cheese. Put the onion marmalade into a small bowl and use a spoon to break it up.

Heat a drizzle of oil in a frying pan on medium-high heat. Season the pork steaks with salt and pepper. Once the pan is hot, lay in the pork and fry until golden brown, 2-3 mins each side. 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.

Once the potatoes are cooked, transfer them to the bottom shelf of the oven and switch the oven to grill on high heat. TIP: If your grill is separate to your oven, you can leave your potatoes where they are until ready and heat your grill to high. When 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. When the pan is hot, add the peas and garlic and stir-fry for 2-3 mins. Remove the pan from the heat.

Once everything is ready, serve the pork with the wedges and garlicky peas alongside. Enjoy!