Fill a large pan with hot water, add a pinch of salt and cover with a lid or baking tray. Set on a high heat to bring to the boil.

Place the pork escalopes in a dish and pierce all over with a fork. Add 1 tbsp olive oil and 2 tsp Cajun seasoning to the dish and turn the pork escalopes to coat them in the oil and spices. Set aside to marinate while you prepare the veg.

Scrub the potatoes and halve or quarter them so they are bite-sized. When the water in the pan is boiling, add the potatoes. Simmer for 15 mins, till the potatoes are tender when pierced with a fork.

While the potatoes cook, peel and thinly slice the garlic. Trim the woody ends off the French beans.

Put a large frying pan on a medium-high heat for 2 mins. Add the pork escalopes and fry for 3-4 mins till golden brown, then turn them over and fry for another 4-5 mins till cooked through. Lift the escalopes out of the pan and pop on a plate. Loosely cover with foil and allow to rest for a few mins.

Add ½ tbsp oil to the pan and scatter in the sliced garlic. Sizzle for 30 secs, stirring, then scoop the garlic out and set to one side. Add the French beans to the pan. Fry, stirring often, for 3-4 mins till the beans are lightly charred. Take the pan off the heat and add the garlic back in.

Drain the potatoes and tip them back into the pan. Add the butter and toss till the potatoes are coated in the butter.

Serve the pork escalopes with the charred French beans and the buttery potatoes, garnished with parsley leaves.