Chipotle Pork Steaks with Charred Pineapple Salsa

Put the pork steaks into a bowl, scatter in the cumin seeds and spoon in the chipotle paste. Peel the garlic clove and bash with the side of your knife, then add to the bowl. Season really well with salt and black pepper, then zest in 1 of the limes, then halve and squeeze in the juice. Leave to marinate for 1 hour.

Cut the cherry tomatoes into small pieces, then peel and really finely chop the red onion. Scrape into a bowl and squeeze in the juice of the remaining lime and add a pinch of salt and pepper. Roughly chop ¾ of the coriander and stir through the salsa.

Drain the pineapple from its juice (drink it!) and pat dry with kitchen paper. Heat a frying pan over a high heat and add the pineapple pieces to the pan. Cook for 2 minutes on each side until charred, then remove onto a plate.

Put the pan back over the heat, drizzle in 1 tbsp oil and cook the pork steaks for 3 mins on each side until charred and caramelised. Move onto a plate and leave to rest for 5 mins.

Finely chop the charred pineapple and add to the cherry tomato salsa. Mix well.

Slice the pork steaks and serve topped with the charred pineapple salsa and a final sprinkling of coriander leaves.