Seared Pork & Creamy Garlic Sauce

While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the carrot (unpeeled) into half-moons. Chop the broccoli into small florets then roughly chop the stalk. Finely chop the parsley leaves.

In a medium frying pan heat a drizzle of olive oil over a medium-high heat. Add the carrot, broccoli and a splash of water and cook, tossing regularly, until softened, 6-8 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the pork loin steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes.

Alternative Step 4 if you've received chicken breast: Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). Set aside on a plate and cover with foil to rest for 5 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

Return the frying pan to a medium heat with the butter (for the sauce) and garlic and cook until fragrant, 30 seconds. Add the light cooking cream, grated Parmesan cheese, parsley (reserve a pinch for garnish), crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people), a pinch of pepper and the resting juices from the pork, and stir to combine. Reduce the heat to low and simmer, until thickened slightly, 1 minute.

TIP: If the sauce seems too thick, add more water, 1 tsp at a time, until it has your desired consistency.