Pork Parmigiana & Hand-Cut Sweet Potato Fries

• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1 minute. • Stir in passata, the brown sugar and butter. Reduce heat to low and simmer until slightly thickened, 2-3 minutes. Season. Transfer to a bowl and set aside.

• In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzel into spice mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate.

• Wash out frying pan then return to high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

• Transfer pork schnitzels to a second lined oven tray. • Top and evenly spread each piece of pork with tomato sauce, then sprinkle with Cheddar cheese. • Bake until cheese is golden, 8-10 minutes. • Meanwhile, grate carrot. • Thinly slice cucumber into rounds. • In a large bowl, combine Dijon mustard (see ingredients), the honey and a drizzle of vinegar and olive oil. Add carrot, cucumber and mixed salad leaves to the dressing and toss to coat. Season to taste.