Seared Pork & Tarragon Sauce

Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the pan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Stir through the wholegrain mustard, keeping some mash plain for the kids if you like. Cover with a lid to keep warm. TIP: Add as little or as much mustard as you like according to your taste.

While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the carrot and cook until starting to soften, 2-3 minutes. Add the zucchini and garlic and cook, stirring occasionally, until softened, 10 minutes. Add the baby spinach leaves and cook until wilted, 1 minute. 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 steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and set aside to rest for 5 minutes. TIP: It's fine to serve pork slightly blushing in the centre.

Return the frying pan to a low heat. Add the light cooking cream and crumble in 1 chicken stock cube. Add the chopped tarragon. TIP: Tarragon has a strong aniseed flavour, add less if you're not a fan! Cook until warmed and the tarragon flavour has infused, 3-4 minutes. TIP: Scrape up any bits stuck to the bottom of the pan, they'll add extra flavour! Stir through any pork resting juices and season to taste with salt.