Pour 1 tsp oil into a large frying pan and warm to a medium-high heat. Dust the pork with a pinch of salt and pepper and add to the pan. Fry for 4 mins on each side, till well browned. Lift the pork out of the pan and onto a plate, and set aside.

While the pork is frying, peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Pick the leaves off the thyme sprigs (you can push the woody sprigs through a sieve - the leaves will collect in the sieve).

Pop the empty pan used to cook the pork back onto the hob and reduce the heat to medium-low. Slide in the sliced onions and garlic, and the thyme leaves. Cover with a lid (or use a baking tray if you don’t have a lid) and fry gently for 10 mins, stirring from time to time, till very soft. Add 3-4 tbsp cold water if the pan starts to look a little dry.

Meanwhile, trim any thick stalks away from the kale and shred the leaves.

Stir 1 tbsp flour into the onions. Crumble in the chicken stock cube. Slowly pour in 400ml boiling water, and stir till the sauce is smooth and slightly thickened. Drain the cannellini beans and tip into the pan. Stir in 1 tbsp Dijon mustard. Bring the sauce to a simmer.

Add the kale to the pan, along with the cooked pork steaks. Pop the lid back on the pan. Cook for a further 5 mins, till the pork is warmed through and the kale has wilted. Spoon the beans, onions and sauce into a couple of bowls. Top with the pork steaks and serve.