Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the broccoli stem, then cut into florets, halving any larger ones.

Halve the baby plum tomatoes, then slice with ways.

Juice half the lemon, then cut the remaining half into wedges. Peel and grate the garlic (or use a garlic press).

In a large bowl, mix together the breadcrumbs, Parmesan reggiano, dried rosemary, olive oil and pepper.

Once combined, spread the Parmesan crumb in an even layer on a large plate.

Place the pork steaks into the (now empty) bowl. Add the mayonnaise and gently turn to evenly coat the steaks.

Transfer them to the Parmesan crumb and press down on all sides to coat them in an even crust. Set aside.

Put the tomatoes and half the garlic onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Put onto a large baking tray. When the oven is hot, roast on the bottom shelf for 15-20 mins.

Meanwhile, heat a large frying pan on medium-high heat with a glug of oil. When hot, add the pork and fry on both sides until golden and crispy, 2-3 mins each side. Be careful to avoid knocking the crumbs off when turning the pork.

While the pork bakes, wash and dry the frying pan. Add a drizzle of oil and the frying pan on high heat. Once hot, add the broccoli and fry for 2-3 mins. Stir in the remaining garlic, turn the heat down to medium and cook for 1 min.

Next, add a splash of water and immediately cover with a lid or some foil. Allow to cook until the broccoli is tender, 4-5 mins.

Once tender, remove from the heat and pour over the lemon juice. Season with salt and pepper.

If you'd prefer to, boil your broccoli until tender, 3-5 mins. Season with salt and pepper.

Once cooked, slice the Parmesan crusted pork steaks and serve with the roasted baby plum tomatoes and lemon broccoli. Add the baby leaves to your plates, drizzle in olive oil and season with salt and pepper.

Garnish with a lemon wedge for squeezing over the salad.

Add an extra dollop of mayonnaise (see pantry) for dipping. Enjoy!