Step 1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop the potatoes and carrots on a large low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Step 2

Pick the tarragon leaves (see ingredients for amount) from their stalks and finely chop (discard the stalks). Remove the root and dark green top from the leek. Halve lengthways then thinly slice.

Step 3

Meanwhile, heat a drizzle of oil in a frying pan on high heat. Add the leek and season with salt and pepper. Stir-fry until soft, 4-5 mins. Remove the leek from the pan to a bowl once nice and soft and keep to one side for now.

Step 4

Pop your frying pan back on medium-high heat and add a drizzle of oil. Season your pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. Once the pan is hot, cook your pork until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 8 mins, turning every couple of mins. Once cooked, remove to a plate and cover with tin foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

Step 5

Pop your frying pan back on medium heat and add the leeks, water (see ingredients for amount) and chicken stock paste. Bring to the boil and simmer until the liquid has reduced by half, 2-3 mins. Add the soured cream and tarragon, stir together and cook until everything is nicely combined and piping hot. Season to taste with salt and pepper if needed. Remove the pan from the heat.

Step 6

Place the pork steaks on your plates and pour the tarragon sauce on top. Serve the potatoes and carrots on the side. Enjoy!