Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop the chunks 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, 25-30 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press). Roughly chop the chives. Put the sour cream in a large bowl and add the wholegrain mustard, half the chives and a pinch of salt and pepper. Mix together and leave to the side.

Once you've turned the potatoes, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once hot, add the pork steaks. Cook until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 6 mins, turning every couple of mins. Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

Meanwhile, once the potatoes are crispy, remove them from your oven. Spread the spinach out on top and bake in your oven until the spinach is wilted and piping hot, 3-4 mins. Remove and set aside.

While the pork is resting, pop your frying pan back on medium-high heat and add a drizzle of oil if your pan is dry. Once the pan is 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. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

Add the mustard and sour cream mix to the potato and spinach on the tray, then mix together and spoon onto plates. Thinly slice the pork and serve on top of the potato salad with the green beans alongside and the remaining chives sprinkled on top. Enjoy!