Parmesan Pork Strips

Place the potato on an oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Toss to coat then until tender, 25-30 minutes.

While the potato is roasting, combine the plain flour, salt and a good pinch of pepper in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs and grated Parmesan cheese.

Dip a handful of the pork strips into the flour mixture, followed by the egg, and finally in the Parmesan-breadcrumbs. Transfer to a plate and repeat with the remaining pork strips. TIP: Minimise mess by keeping one hand as your 'dry' hand and one hand as your 'wet' hand.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the green beans and zucchini and cook for 4-5 minutes, or until tender. Transfer to a plate and cover with foil to keep warm.

Return the pan to a medium-high heat with enough olive oil to coat the base. Once hot, add 1/2 the pork strips and fry until cooked through and golden, 2-3 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. TIP: Add extra oil between batches if needed.