Preparation

• Baby gem – remove outside leaves, split straight down the middle
• Pork – Cut the pork into 2 100 gramme loin steaks, season with dried oregano, salt and pepper
• Chicken stock – mix with boiling water

Method

1. Heat up the char grill pan on a medium to high heat, once smoking hot place the seasoned pork loin steaks on it
2. Place the pre cooked potatoes on a metal flat and place in a pre heated oven between 180 – 200°c
3. after 2.5 minutes turn on a 90 degree angle to create a criss cross pattern on the steak
4. After a further couple of minutes and you have nice char lines on a cross section turn the pork over and repeat the process on the other side
5. Heat up the sauté pan on a medium to high flame, once hot add in the butter and the two halves of baby gem with the inside face down
6. Once the baby gem starts to colour add in 100 ml of chicken stock and place the pan lid on top, this will only take two minutes to cook so start plating
7. Once the pork is cooked remove from the pan and allow to rest for a minute
8. Place the potatoes in the centre of the plate, criss cross the pork on top
9. Place the baby gem around the sides tight in to the potatoes and pork, spoon a little of the butter stock over the top
10. Garnish the pork with lemon and a sprig of fresh oregano
11. Ready to serve