Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop 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.

Meanwhile, bring a large saucepan of water with 1/2 tsp salt to the boil for the broccoli.

Halve, peel and thinly slice the shallot.

Cut the broccoli into florets (like small trees), halving any larger ones.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.

Once hot, add the pork steaks. 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.

Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. It's 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.

Once hot, add the shallot 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 pantry for amount). Allow it to reduce by half, 3-4 mins.

While the sauce simmers, add the broccoli to the pan of boiling water and cook until just tender, 3-5 mins.

Once cooked, drain in a colander and return to the pan to keep warm.

Stir the creme fraiche into the pan of sauce, bring back to the boil, then remove from the heat. Add a splash of water to loosen if needed.

When everything's ready, slice the pork steaks widthways and serve on your plates with the broccoli and roast potatoes alongside.

Spoon the peppercorn sauce over the pork to finish.

Enjoy!