Chop the **kumara** (unpeeled) into 1 cm cubes. **TIP**: Chopping the vegetables into small cubes ensures they cook in the allocated time. Cut the **broccoli** into small florets and roughly chop the stalk. Pick and finely chop the **tarragon** leaves. **TIP**: Tarragon has a slight aniseed flavour so use less if you are not a fan! Peel and crush the **garlic**.

Add enough **olive oil** to coat the base of a medium frying pan on a medium-high heat. Add the **kumara** and cook, covered with a lid, for **10-12 minutes**. After **5 minutes**, remove the lid, stir the kumara and continue to cook until tender. Add **1/2** the **garlic** and cook for **1 minute**, or until fragrant. Season to taste with a **pinch** of **salt** and **pepper**. **TIP**: Covering the frying pan allows the steam to cook the potato quicker.

While the kumara is cooking, heat a **drizzle** of **olive oil** in a large frying pan over a medium-high heat. Season the **pork loin** steaks on both sides with a **pinch** of **salt** and **pepper** and cook for **3-4 minutes** on each side (depending on thickness), or until cooked through. **TIP:** It’s okay to serve pork slightly blushing in the centre. Set aside on a plate covered with foil to rest for a few minutes.

Return the large frying pan to a medium-high heat and add the **butter** and a **small drizzle** of **olive oil**. **TIP**: The butter stops the oil from burning. Add the **broccoli** and cook, stirring, for **4-5 minutes**, or until tender. Add the **remaining garlic** and cook for **1 minute**, or until fragrant. Season to taste with a **pinch** of **salt** and **pepper**. Transfer to the pan with the kumara.

Add the **hot water (check the ingredients list for the amount)** to the large frying pan over a medium-high heat. Crumble in the **chicken stock** cube **(use suggested amount)** and add the **tarragon**. Stir to dissolve the stock cube and reduce the heat to medium-low. Simmer for **3 minutes**, or until the liquid reduces by a third. Remove from the heat, add the **sour cream (use suggested amount)** and stir until well combined. **TIP:** Stir constantly to prevent the sauce on the base of the pan from getting too hot and curdling. Return to a low hear for **1 minute** and stir until warmed through.

Divide the garlic-kumara, the broccoli and the pork loin between plates. Spoon the tarragon sauce over the pork and broccoli.