Scrub the potatoes and chop them into small chunks. Pop them in a large pan, cover with cold water and add a pinch of salt. Pop on a lid (or use a baking tray if you don’t have a lid) and bring to the boil, then turn the heat down and simmer for 15 mins till the potatoes are tender when pierced with a fork.

While the potatoes come to the boil, trim the woody ends off the French beans and set the beans to one side. Peel and crush the garlic. Pick the thyme leaves off their woody stems (you can push the stems through a sieve and the leaves with collect inside it). Fill and boil your kettle.

Add the garlic to a heatproof jug. Add 1 tbsp mustard, the thyme leaves and the honey and crumble in the stock cube. Pour in 250ml boiling water and stir to dissolve.

Tip 1 tbsp cornflour onto a plate and season with a pinch of salt and pepper. Dip the pork escalopes in the cornflour to coat them on both sides.

Warm a deep frying pan on a medium-high heat for 2 mins, then add 1 tbsp olive oil and the pork escalopes. Fry for 3-4 mins till golden brown underneath, then turn over and fry for another 2-3 mins to brown on the other side.

Pour the honey and mustard stock into the pan. Pop on a lid (or use the baking tray again). Simmer for 6-8 mins till the sauce has thickened a little.

When the pork escalopes are nearly ready and the potatoes have cooked for 15 mins, add the French beans to the pan of potatoes and simmer for 3-4 mins so the French beans are just cooked. Drain the potatoes and beans and to them back into the pan. Add the butter and a pinch of salt and pepper. Stir to mix, use a spoon or fork to lightly crush the potatoes.

Divide the potatoes and beans between 2 warm plates. Pop a pork escalope on each plate and spoon over the sauce to serve.