Mustard Pork & Apple

While the potato is roasting, cut the carrot (unpeeled) into 1cm fries. Thinly slice the zucchini. TIP: Cut the veggies to the correct size so they cook in the allocated time. Trim the green beans. In a medium bowl, combine the honey with a drizzle of olive oil. Season with a pinch of salt and pepper. Add the carrot and zucchini and toss to coat. Spread out in an even layer on a separate oven tray lined with baking paper. Roast for 20 minutes. Remove the oven tray and add the green beans. Toss to coat and place back in the oven for 5-8 minutes, or until tender.

While the veggies are roasting, thinly slice the red onion (see ingredients list). Very thinly slice the red apple. TIP: Cut the apple to the correct size so it cooks in the allocated time. Pick the thyme leaves. TIP: Hold the thyme stalk in one hand and run your fingers down the leaves to remove them easily! Finely chop the garlic (or use a garlic press).

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Pat the pork loin steaks dry with paper towel and season both sides with a pinch of salt and pepper. Once the oil is hot, cook the pork for 2-4 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate to rest.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the red onion, red apple and thyme to the pan and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the butter, salt (see ingredients list) and 3/4 of the Dijon mustard and stir until melted. Stir through the water (see ingredients list) and any pork resting juices.