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

b) Boil a full kettle. Chop the potatoes into 2cm chunks (no need to peel). 

c) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes. Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.

d) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season and cover with a lid to keep warm.

a) While the potatoes are boiling, halve, peel and thinly slice the onion.

b) Heat a drizzle of oil in a large frying pan on medium heat.

c) Once hot, add the onion. Season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

d) Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) Meanwhile, lay the pork steaks onto one side of a baking tray. Season with salt and pepper and sprinkle over the rosemary. 

b) When the oven is hot, roast on the top shelf until the pork is cooked through, 14-16 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

c) Meanwhile, halve any thick broccoli stems lengthways.

a) Once the pork has been roasting for 4-5 mins, add the Tenderstem® broccoli and baby plum tomatoes onto the other side of the baking tray.

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) Return to the top shelf until tender and crispy, 10-12 mins.

a) When the onion has caramelised, stir in the flour (see pantry for amount). 

b) Continue to stir until combined - you've made a roux! Cook, stirring, until the roux is a medium brown colour, 2-3 mins.

c) Gradually stir in the water (see pantry for amount), then stir in the Guinness® paste and bring to the boil, stirring out any lumps that form. 

d) Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 4-5 mins. 

e) Taste the gravy and season with salt, pepper or more sugar if you feel it needs it.

a) When everything's ready, share the steaks, mash and roasted veg out between serving plates.

b) Spoon the Guinness® onion gravy over the steaks to finish.