Sage-Butter Pork

Place the potato into the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the saucepan. Add 1/2 of the butter, the milk and the salt (use suggested amount) to the saucepan with the potato. Mash with a potato masher or fork until smooth. Add the Parmesan cheese and stir through until melted. Cover with a lid to keep warm.

While the potato is cooking, heat a large frying pan over a medium-high heat. Add the pepitas and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside.

Return the pan to the heat and add a drizzle of olive oil, the broccoli (stalks and florets) and carrot. Cook, stirring, for 8-10 minutes, or until softened. TIP: Add a dash of water to the pan to help speed up the cooking process.

Return the frying pan to a medium-high heat and add a drizzle of olive oil. Season the pork loin steak with a pinch of salt and pepper on both sides and cook for 2-3 minutes on each side (depending on thickness), or until cooked through. TIP: It’s okay to serve pork slightly blushing in the centre.

Remove the frying pan from the heat and add the sage and remaining butter. Once the butter has melted, spoon over the pork steaks. TIP: This technique is known as basting and it keeps the meat juicy and full of flavour. Leave the sage-butter in the pan and set the pork aside on a plate. Cover with foil and set aside to rest for 5 minutes. Once the pork has finished resting, pour any juices back into the pan with the sage-butter, mix well and return to a low heat until ready to serve.