Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill a large pan with water, cover and bring to the boil.

Meanwhile, peel and finely chop the onion. Scrub, trim and finely dice the carrot. Peel the garlic and crush or finely chop it. Trim the flat beans and slice them into 2cm-thick pieces. Pick the thyme leaves off their sprigs (if the sprigs are very tender you can chop them and the leaves together).

Pour 2 tsp olive oil into a frying pan and warm over a high heat for 2 mins. Rub the pork steaks with a generous pinch of salt and pepper. Carefully lay the steaks in the hot pan and fry for 2 mins on each side, till golden. Use tongs to transfer the pork steaks to a baking tray. Slide the pork into the oven for 10 mins, till cooked through.

While the pork steaks roast, reduce the heat under the pan to medium. Slide in the chopped onion, carrot and garlic. Sprinkle in the thyme leaves. Fry for 5 mins, stirring frequently, till the veg are slightly softened. If the veg start sticking to the bottom of the pan, add 2-3 tbsp water.

Drain the lentils and rinse them with cold water. Tip the lentils into the pan. Add 1 tbsp wholegrain mustard and half the pot of cream. Warm through for about 5 mins, till bubbling.

While the lentils are cooking, toss the beans into the pan with the boiling water. Simmer for 3-4 mins, till tender with a slight bite. Drain and set aside.

Toss the salad leaves into a bowl. Squeeze over the juice from half the lemon, add a pinch of salt and pepper and toss to mix.

Squeeze the remaining lemon juice into the lentils. Taste the lentils and add a pinch of salt and pepper if needed. Spoon the lentils onto plates and top with the tender beans and pork steaks. Serve with the lemony salad on the side.

Cream of the crop^ Let your left over double cream lend its luxuriousness to cups of coffee, bowls of summer berries, warm puds, soups or stews.