Onion Gravy Pork Steaks

Place the potato and the broccoli stalk in a large saucepan of cold water. Bring to the boil and cook for 10 minutes. Place a steamer basket or colander over the saucepan and add the broccoli florets and the carrot. Continue cooking for 3-5 minutes, or until the broccoli is tender and the potato is easily pierced with a knife. Place the broccoli florets and carrot in a bowl and cover with foil to keep warm. Drain the potato and broccoli stalk and return to the saucepan. Cover with a lid to keep warm.

While the vegetables are cooking, heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork loin steaks with a pinch of salt and pepper on each side. Once the oil is hot, add the pork and cook for 1-2 minutes on each side, or until lightly browned (the pork will continue cooking in step 4). Remove from the pan and set aside on a plate.

Heat a drizzle of olive oil in the same pan over a medium-high heat. Add the brown onion and cook for 4 minutes, or until softened. Add the plain flour and mix through the onion. Crumble in the beef stock cube and gradually pour in the water (check the ingredients list for the amount). Simmer for 3-5 minutes, stirring occasionally, until the gravy thickens. Place the pork steaks back into the gravy and simmer for 1 minute, or until cooked through. TIP: It's ok to serve pork slightly pink inside.

While the pork is simmering, add the baby spinach leaves, the milk, the butter and a good pinch of salt and pepper to the saucepan with the cooked potato and broccoli stalk. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm and set aside until ready to serve.