Seared Pork & Cheesy Spinach Sauce

• Meanwhile, thinly slice carrot and zucchini into sticks. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry the zucchini and carrot until tender, 5-6 minutes. • Add half the garlic and cook until fragrant,1 minute. • Season with salt and pepper. Transfer to a plate and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Season pork loin steaks on both sides. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, then cover and set aside to rest for 5 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 1 minute. Add light cooking cream and chicken-style stock powder (see ingredients). Cook, stirring, until slightly reduced, 2-3 minutes. • Remove from heat. Add shredded Cheddar cheese and baby spinach leaves, stirring, until spinach is wilted, 1 minute.