Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Peel and crush or finely grate the garlic. Scoop half the garlic into a bowl and set to one side. Trim the roots and top 3cm off the leeks and rinse them under cold water to wash out any dirt. Thinly slice the leeks. Pick the thyme leaves off their stalks.

Pour 1 tsp olive oil into a large frying pan and warm it to a medium heat. Slide in the remaining garlic along with the onions and leeks. Add the thyme leaves and a pinch of salt and pepper. Fry for 6-8 mins, stirring occasionally, till the veg are softened. Stir in 1 tbsp flour and cook for 2 mins. Pour in the double cream and add 1 tbsp wholegrain mustard and stir to mix.

Spoon the creamy onions and leeks into an ovenproof dish and sprinkle the breadcrumbs over the top. Slide into the oven and roast for 20 mins till bubbling and golden on top.

While the gratin bakes, cook the pork steaks. Wipe the frying pan clean then add 1 tsp olive oil and warm it to a medium-high heat. Rub the pork steaks all over with a good pinch of salt and pepper. Carefully lay them in the pan and fry for 5 mins on each side. After the pork has cooked for 10 mins, use tongs to hold the steaks upright in the pan and fry the fat for 1 min, till golden. Lift out of the pan and onto a plate to rest.

While the pork rests, give the spinach a good rinse, shake dry and cut off any dry stalks. Turn the heat under the pork pan to medium. Add the spinach and the reserved chopped garlic. Fry for 2-3 mins, stirring frequently, to wilt the spinach.

Pile the garlicky spinach onto a couple of plates and lay a pork steak on each. Serve with the creamy gratin on the side.