1. Set oven to 220°C.
Cut potatoes into wedges. Toss with 1 tsp rosemary, 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 25 minutes, or until crunchy and golden.

2. Slice pear and cucumber. Use a peeler to ribbon carrots. Trim and roughly chop lettuce. Toss in a bowl with 1 tbsp olive oil and 1/2 tbsp vinegar.

3. Heat a large frypan over medium-high heat. Rub steaks with oil and season with salt and pepper. Cook for 2-3 minutes on each side, or until almost cooked through. Set aside on a plate, keep pan over medium heat.

4. Dice and add cream cheese to pan with 1/2 cup water. Cook over low heat, stirring until combined. Add another 1/2 cup water, 1 stock cube, 2 tsp tarragon and 2 tsp soy sauce. Simmer for 3-4 minutes.

5. Return pork steaks to pan and warm through. Remove from heat and adjust seasoning with salt and pepper to taste (if needed).

6. Serve pork steaks and tarragon sauce accompanied by wedges and salad.

Notes:
No pork option - replacement is beef rump steaks.
Cook as per recipe instructions.

potatoes 1kg
pear 1
Lebanese cucumber 1
Purple carrots 2
Festival lettuce 1
pork steaks 600g
Philadelphia cream cheese 1/3 block

From your pantry:
oil (for cooking + olive), salt, pepper, dried rosemary + tarragon, chicken stock cube, soy sauce, white wine or balsamic vinegar