Walnut-Crusted Pork Fillet

Heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium pork fillet all over with salt and pepper. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper.

Spread the honey mustard mixture over the pork. Sprinkle with the walnuts, drizzle with a little olive oil and season with salt and pepper. Place the cherry tomatoes around the pork. Roast the pork and cherry tomatoes for 12-14 minutes for medium, or until cooked to your liking. Transfer the pork to a plate and cover loosely with foil. Return the baking dish to the oven until the cherry tomatoes are caramelised, 5-10 minutes.

While the pork and tomatoes are roasting, peel the potato and cut into 2cm chunks. Peel the parsnip and cut into 1cm chunks. Zest the lemon to get a generous pinch, then slice in half. Add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain the potato and parsnip and return to the pan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the lemon zest.

Trim the baby broccoli and green beans. Return the frying pan to a medium-high heat. Add the baby broccoli and beans with a dash of water and a good squeeze of lemon juice. Cook, tossing, until tender, 4-5 minutes. Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper.

TIP: Add more lemon juice and water as you go to help the greens cook evenly.