Seared Pork & Tarragon Sauce

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add the butter, milk, the salt and wholegrain mustard (see ingredients list) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm. TIP: Add as little or as much mustard as you like according to your taste.

While the potatoes are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and cook for 2-3 minutes or until starting to soften. Add the zucchini and garlic and cook, stirring occasionally, for 8-10 minutes or until soft. Add the baby spinach leaves and cook for 1 minute or until wilted. Season with salt and pepper. Transfer to a plate and cover to keep warm.

Return the frying pan to a high heat with a drizzle of olive oil. Season the pork loin steaks with salt and pepper on both sides. When the oil is hot, add the pork and cook for 3-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate and set aside to rest. TIP: It's fine to serve pork slightly blushing in the centre.

Return the frying pan to a low heat. Add the cooking cream (see ingredients list) to the pan and crumble in the chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Add the chopped tarragon to the pan. Cook for 3 minutes, or until warmed and the tarragon flavour has infused. Stir through any resting juices from the pork and season to taste with salt. TIP: Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour to the sauce!