Herby Pork Schnitzel & Sweet Potato Fries

• Meanwhile, thinly slice apple (see ingredients) into wedges. • Grate carrot (see ingredients).

Little cooks: Older kids, help grate the carrot under adult supervision!

• In a large bowl, combine the honey, the vinegar and a drizzle of olive oil. • Season with salt and pepper, then stir to combine. Set aside.

Little cooks: Take the lead by combining the ingredients for the dressing!

• In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and dried oregano (see ingredients). • Separate pork schnitzels. Dip pork into seasoned flour to coat, then into egg and finally into panko mixture. Transfer to a plate.

Little cooks: Help crumb the schnitzels! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers. Make sure to wash your hands wells afterwards.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • When oil is hot, cook crumbed pork, in batches, until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate. • While the schnitzels are cooking, add apple, carrot and mixed salad leaves to the bowl with the dressing. Toss to coat.