Method

• Pat dry pork. Season with salt and pepper, sprinkle with ground fennel, and drizzle with olive oil.
• Wash spinach and shake off water. Remove bottom end with roots and leave aside.
• Finely chop thyme and rub well with the pork. Set aside.
• Remove stems and pit cherries. Place half pitted cherries in saucepan, add caramelised balsamic vinegar, wine and sugar, add a couple of sprigs of thyme and bring to the boil on high heat.
• Turn down to medium heat and cook for 20 minutes. Remove from heat and, using a stick blender, blitz until smooth. Then add rest of cherries and keep cooking on medium heat for further 15 minutes, stirring from time to time until mixture thickens and cherries are soft.
• Cut cauliflower into medium-sized florets. Peel and small-dice potatoes. Place in pot with salted water and bring to the boil on high heat.
• Cook for approximately 20-25 minutes until potatoes and cauliflower are soft. Drain well and place back in pot, add butter and milk, season with salt and pepper, and blitz using a stick blender until smooth.
• Meanwhile, bring large frying pan to high heat. Drizzle with olive oil and add pork steaks. Sear for 3 minutes on each side and turn off heat. Let steaks rest on pan for 10 minutes before serving.
• Remove steaks from pan and add tray juices to cherry sauce. Put pan back on high heat. Drizzle with olive oil and, once hot, add spinach, season with salt and pepper, and sauté for 2 minutes until soft and vibrant green.
• Serve pork steaks with cauliflower purée and sautéed spinach. Drizzle with cherry glaze and serve hot.