• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (no need to peel).
• Pop the potato chunks onto a lined baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Peel and grate the garlic (or use a garlic press).
• Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
• Trim the carrots then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

• Pop the carrots onto a large (lined) baking tray.
• Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
• Roast on the middle shelf of the oven until tender, 20-25 mins. Turn halfway through.

TIP: Keep an eye on them so they don't burn!

• Place a large pan over medium-high heat with a drizzle of oil.
• Once the oil is hot, add the pork steaks.
• Fry until browned, 2-3 mins on each side.
• Reduce the heat to medium and fry for 4-6 mins more, turning every 2 mins. 
• Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: Pork is cooked when no longer pink in the middle.

• Return the (now empty) pan to medium-high heat.
• Drizzle in some oil and fry the garlic for 1 min.
• Add mustard, stock powder and creme fraiche for the sauce.
• Bring to the boil and simmer until thickened, 3-4 mins.
• Season to taste with salt and pepper and add a splash of water if needed.

• When everything is cooked, thinly slice the pork widthways and divide between plates.
• Serve the potatoes and carrots alongside.
• To finish, spoon over the creamy mustard sauce.