Begin by getting the steaks out of the fridge so that they can start to come up to room temperature, then heat the oven to 200°C / 400°F, then wash the potatoes and cut into thick wedges.

Line an ovenproof dish with baking paper, then toss the potatoes well with the olive oil and oregano and add to the dish, spreading them out to one layer. Season well with salt and pepper, then roast in the preheated oven for 30-40 minutes, giving them a bit of a shake about half way through the cooking time.

To prepare the steaks, tie them firmly around the circumference with kitchen twine (see photo). Not only does this make the steaks an attractive shape, it allows them to cook more evenly. When you are ready to begin cooking the steaks, (after the potatoes have been in the oven for 15 minutes or so) dry them with some kitchen paper, season well on both sides with salt and black pepper, then rub with the olive oil.

Heat a frying pan over a medium heat. When hot, add the steaks to the pan and cook without moving for 6 minutes. Turn the steaks over and cook for a further 2-3 minutes, then remove from the pan, cover loosely with tin foil and set aside in a warm place.

Add the butter to the hot pan, and when it is melted and foamy, add the mushrooms and cook, stirring, until they have browned and released their juices. Add the garlic and cook for another minute, before stirring through the flour. Pour in the wine and stock, scraping up any browned on bits in the pan, bring to the boil, then simmer until slightly thickened and reduced.

Meanwhile, put the broccoli in a steamer and cook until tender, around 5 - 6 minutes.

Season the creamy sauce to taste with salt and pepper, stir in any resting juices from the pork steaks, then serve the pork (on hot plates!) with the potato wedges, broccoli with a bit of lemon squeezed over and plenty of creamy mushroom sauce spooned over the top.