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

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).

Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

In the meantime, trim and thinly slice the radishes.

Pop the radishes into a small bowl. Add the rice vinegar, a drizzle of oil and a pinch of salt and sugar. 

Mix together and set aside to pickle.

Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a bowl and whisk.

Put the panko breadcrumbs and black sesame seeds into another medium bowl, then season with salt for the breadcrumbs (see pantry for amount) and pepper.

Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.

Once hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle.

Once cooked, transfer the pork to a plate lined with kitchen paper.

Discard the oil from the pork frying pan and wipe clean. Return to medium-high heat with a drizzle of oil.

Once hot, add the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 2-3 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Stir through the butter (see pantry for amount) until melted.

When everything's ready, toss the baby leaves with the pickled radish.

Share the pork schitnzel between your plates, then serve your fries and salad alongside.

Drizzle over the honey-gochujang butter sauce to finish.

Enjoy!