Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil and sprinkle over the sesame seeds. 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.

Pop the Tenderstem® broccoli and asparagus onto a baking tray. Drizzle with oil and sprinkle over the garlic. Season with salt and pepper, then toss to coat.

Spread out in a single layer. 

When the chips have 10 mins remaining, roast the green veg on the middle shelf of your oven until tender and crispy, 10-12 mins.

Meanwhile, 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. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.

Once cooked, transfer to your board, cover with foil and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

Wipe out the frying pan and return to medium heat.

Once hot, add the char siu paste, honey and butter (see pantry for both amounts).

Heat until warmed through and the butter is melted, 1-2 mins. Remove from the heat.

When ready to serve, slice the steaks widthways into 1cm slices and share between your plates. Spoon over the char siu sauce.

Serve the chips, asparagus and broccoli alongside.