Double Rosemary & Onion-Glazed Pork

• Meanwhile, roughly chop the tomato. • Grate carrot (see ingredients). • Finely chop garlic. • Pick and finely chop rosemary leaves.

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Season pork loin steaks. • When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate and cover with foil to rest.

TIP: Pork can be served slightly blushing pink in the centre. TIP: Cook pork in batches for best results!

• While the pork is cooking, combine a drizzle of white wine vinegar and olive oil in a large bowl. Season, then add baby spinach leaves, tomato and carrot. Toss to coat.

Little cooks: Lend a hand by combining the ingredients for the dressing and tossing the salad.

• While the pork is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook garlic and rosemary, stirring, until fragrant, 30 seconds. • Add onion chutney, the butter, chickenstyle stock powder (see ingredients), a splash of water and any pork resting juices. Cook, stirring, until combined, 1 minute.