Herby Crumbed Pork & Cheesy Bacon Wedges

• Remove tray from oven and sprinkle diced bacon and Cheddar cheese over wedges (you may need to break up the bacon with your hands). • Bake until wedges are tender and cheese is melted, a further 8-10 minutes.

• Meanwhile, thinly slice pear into wedges. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place herb crumbing mix. Separate pork schnitzels. • Dip pork into flour mixture to coat, then into egg, and finally in crumbing mix. Set aside on a plate.

• When wedges have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over high heat. • Cook pork schnitzel in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a large bowl, combine the honey and a drizzle of the vinegar and olive oil. Add baby spinach leaves and pear, then toss to coat. Season.