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 sprinkle over the dried thyme. Toss to coat then 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, 25-35 mins. Turn halfway through.

While the potatoes roast, bring a large saucepan of water with 1/2 tsp salt to the boil for the veggies. Halve, peel and chop the red onion into small pieces. Trim the green beans. Halve any large broccoli florets.

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 6-8 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.

While the pork is resting, return your (now empty) frying pan to medium heat with a drizzle of oil if necessary. Add the onion and cook until soft, stirring frequently, 3-4 mins. Add the cracked black pepper, then stir in the chicken stock paste and water for the sauce (see ingredients for amount). Allow it to reduce by half, 3-4 mins.

While the sauce simmers, 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. Season with salt and pepper if you'd like. Stir the creme fraiche into the sauce, bring back to the boil then remove from the heat.

When everything is ready, slice the pork steaks widthways and serve on plates with the veggies and roast potatoes on the side. Add a splash of hot water to the sauce to loosen if needed, then spoon over the pork. Enjoy!