Pork with crushed potatoes & asparagus, mustard and tarragon sauce

1. Preheat the oven to 200°C, gas mark 6. Boil the potatoes in salted water for 15 minutes until just tender, then use a slotted spoon to transfer to a small roasting tin. Toss with the oil and garlic. Season. Using a fork, crush the potatoes so they split in places, then roast for 20 minutes until crisp and golden.

2. Return the pan of water to the boil. Add the asparagus and cook for 3 minutes until just tender, then drain and cool briefly under the cold tap. Cut the pork into 1cm-thick slices. Press each one firmly with the heel of your hand to flatten a little. Season.

3. When the potatoes are ready, heat the butter and oil in a wide frying pan over a high heat. Sear the pork, in batches if needed, for 1 minute on each side until golden, cooked through and no pink meat remains. Transfer to a plate and keep warm.

4. Pour the Marsala into the pan, then bubble and reduce by half. Whisk in the stock and crème fraîche until smooth. Add the asparagus and simmer for a moment. With the pan off the heat, whisk in the mustard. Add the pork, its resting juices, and the tarragon. Give the pan a shuffle, then top with a little more tarragon and serve with the potatoes on the side.