200g potatoes
2 x 120g pork loin steak
2tsp finely grated lemon zest
½tbsp fresh thyme leaves
1 garlic clove, crushed
½tbsp vegetable oil
2 tomatoes, halved
75g frozen spinach, defrosted and drained
1 Using a sharp knife, prick the potatoes and place on a microwavable plate. Microwave on high for 3-4min, then turn over and microwave for a further 5min, or until tender. Leave to cool slightly.
2 Meanwhile, place the pork, lemon zest, thyme, half the garlic and half the oil in a bowl and stir to coat. Heat a frying pan over a medium heat. Add the pork and tomatoes and cook for 3min on each side or until browned and cooked through. Transfer to a heatproof plate, cover and rest for 5min.
3 Meanwhile, heat the remaining oil in the same pan and add the remaining garlic and spinach. Cook for 1min, stirring, until the spinach is heated through.
4 Halve the potatoes and scoop out into a bowl. Mash well. Add the spinach mixture and mix. Serve the pork steaks with the spinach mash and tomatoes.
Cooking the potatoes in the microwave costs less than cooking on the stovetop and keeping the skins on means they steam while cooking, so will produce fluffier mash.