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 a lined oven tray.

Spread the honey mustard mixture over the pork. Sprinkle with the walnuts, drizzle with olive oil and season. 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. Remove the dish from the oven, 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 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 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.

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