Speedy Dukkah Pork Steak

Halve the unpeeled potatoes, quartering any large ones. Put in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain.

Meanwhile, drizzle the pork with olive oil and season with salt and pepper. Heat a medium frypan over medium-high heat. Cook the pork for 4-5 mins each side until browned and cooked through (see Kitchen 101). Scatter over 2 tsp dukkah and turn to coat. Remove the pork from the pan and rest for 4 mins.

While the pork is resting, combine the ranch dressing, 1 tsp white wine vinegar and 1 tsp water in a large bowl and season with salt and pepper. Add the potato and half the sunflower seeds and toss to coat.

Combine 2 tsp olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.

Divide the pork, potato salad and salad leaves among plates. Scatter with the remaining dukkah and remaining sunflower seeds. Enjoy!

Pork is at its tender and juicy best when it’s cooked to medium, so don’t be afraid of a little colour. Gone are the days when we cooked pork all the way through until white (and bone dry); nowadays, it's completely safe – and tastier – to eat pork with a hint of blush pink in the middle.