Bring a large saucepan of water to the boil with ½ tsp salt. Chop the potatoes into 2cm chunks (no need to peel).

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

Meanwhile, trim the root and the dark green leafy part from the leek and discard. Halve lengthways, then thinly slice widthways.

Heat a saucepan on medium heat with a drizzle of oil and some butter (if you have any).

Once hot, add the leek and cook until soft, 6-7 mins, stirring regularly.

Add the spring greens with a splash of water. Season with salt and pepper, cover with a lid and cook until soft, 5-6 mins.

While the spring greens cook, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pork steaks and season with salt and pepper. 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. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the pork is cooked, add the honey and mustard to the pan and turn to coat the pork in it until sticky, 30 secs. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once glazed, transfer the pork to a chopping board, cover with foil and leave to rest. Set the pan aside. IMPORTANT: The pork is cooked when no longer pink in the middle.

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.

Return the (now empty) frying pan to medium heat. Add the apple and sage jelly with a splash of water, bring to a simmer, then remove from the heat.

Reheat the mash and vegetables if needed, then slice the pork widthways into 5 or 6 pieces and serve on your plates with the mash and greens alongside. Drizzle over the apple and sage sauce to finish.