Preheat your oven to 200°C. Chop the potato (no need to peel!) into 2cm chunks and pop on a baking tray. Drizzle over some oil and a pinch of salt and pepper. Sprinkle on the dried thyme and mix everything together to ensure the potato gets a good coating. Spread out evenly in a single layer. Roast on the top shelf of your oven until brown and crispy, 30-35 mins. Turn halfway through cooking.

Meanwhile, put a large saucepan of water with a pinch of salt on to boil for the veggies. Halve, peel and thinly slice the shallot into half moons. Trim the tops from the green beans. Separate the broccoli into florets (little trees!). Put the peppercorns in a freezer bag and crush with the bottom of a saucepan.

Heat a drizzle of oil in a frying pan on medium-high heat. While it gets hot, season the pork with a pinch of salt and pepper. Lay them in your hot pan and cookfor 8-10 mins, turning every 2-3 mins (you may need to cook them in batches if your pan is small). IMPORTANT: The pork is cooked when it is no longer pink in the middle. Once cooked, remove them to a plate and cover tightly with foil. Leave to one side to rest.

While the pork is resting, add another drizzle of oil to your now empty pan (no need to wash!). Place on medium heat and add the shallot. Fry until soft, 3 mins, then pour in the water (see ingredients for amount). Stir in the chicken stock pot and bring to a simmer. Bubble until the liquid has reduced by half, 4-5 mins.

While the sauce cooks, add the broccoli and green beans to the pan of boiling water and cook until tender, 4-5 mins. Once cooked, drain in a colander and return to the pan to keep warm. Stir the crème fraîche and peppercorns into the sauce. Bring to the boil then remove from the heat.

Slice each pork steak into 2cm wide slithers and serve on plates with the veggies and roast potatoes on the side. Add any escaped pork juices to the sauce along with a splash of hot water if it's too thick. Mix well, then drizzle the peppercorn sauce over the pork. Enjoy!