Walnut-Crusted Pork Tenderloin

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

Spread the honey mustard mixture over the pork. Sprinkle with the walnuts, drizzle with a little olive oil and season. Place the cherry tomatoes around the pork. Roast for 12-14 minutes for medium, or until cooked to your liking. Remove the oven tray, transfer the pork to a plate and cover loosely with foil. Return the oven tray 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 bite-sized chunks. Peel the parsnip and cut into small chunks. Zest the lemon to get a generous pinch, then slice in half. Cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. Drain and return to the pan. Add the butter, milk and the salt and mash with a potato masher or fork until smooth. Stir through the lemon zest, then cover to keep warm.

Trim the baby broccoli and green beans. Return the frying pan to a medium-high heat. Add the broccolini and beans with a dash of water and a squeeze of lemon juice. Cook, tossing, until tender, 4-5 minutes. Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Season. TIP: Add more lemon juice and water as you go to help the broccolini cook evenly.