Preheat your oven to 200°C. Chop the potato into roughly 2cm chunks (no need to peel). Pop onto a large baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat the potato in the oil then roast on the top shelf of your oven until crispy, 25-30 mins. Turn halfway through cooking.

Trim the green beans. Peel and grate the garlic (or use a garlic press). Roughly chop the chives. Pour the soured cream into 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. Season the pork loin steaks with a pinch of salt and pepper.

Once you've turned the potatoes, heat a splash of oil in a frying pan over medium- high heat. Lay the pork in the pan and brown for 2 mins on each side, then lower the heat to medium and cook for another 8 mins. Turn every 2 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle! When the pork is cooked, remove from the pan and wrap in foil to rest and keep warm.

Meanwhile, once the potato is crispy, remove the tray from your oven, spread the spinach out on top of the potato and return to the oven until the spinach has wilted, 3-4 mins. Remove and set aside.

While the pork is resting, pop your now empty frying pan back on medium-high heat and add a drizzle of oil if it is dry. Add the green beans, garlic and a pinch of salt and pepper. Add a splash of water, then pop a lid (or some foil) on the pan and leave to steam- fry until the beans are just tender, 6-8 mins. Season with salt and pepper.

Add the potato and spinach to the bowl containing the mustard and soured cream dressing and stir together to combine, then spoon onto plates. Thinly slice the pork and serve on top of the potato and spinach salad with the garlicky green beans alongside, any pork juices from the tray drizzled over, and finished with a sprinkling of the remaining chives. Enjoy!