Honey Mustard Pork Fillet & Bacon Greens

While the pork is roasting, bring a medium saucepan of salted water to the boil. Trim the green tops from the baby carrots and scrub the carrots clean. Roughly chop the walnuts. Place the carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until golden and tender, 20-25 minutes. When the carrots are done, remove the oven tray and sprinkle with the walnuts.

While the carrots are roasting, peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and grated Parmesan cheese and season. Mash until smooth. Cover to keep warm.

While the pork is resting, trim the snow peas and green beans. Finely chop the garlic.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans and diced bacon, breaking up with a spoon, until softened, 4-5 minutes. Add the snow peas and garlic and cook until fragrant, 1-2 minutes.